Improving Effects of Stored Wheat Flour on Pancake Texture

Abstract

Various protein containing soft wheat flours were stored at room temperature (15-25°C ) for 12 months. Pancakes baked using these flours yielded higher pancake springiness when tested. The wheat flours were fractionated to water solubles, gluten, prime starch and tailings fractions by an acetic acid fractionation technique. A gradual increase in the interaction between prime starch and tailings fractions was observed after inclusion of these fractions in each flour. However, the stored time for complete interaction varied in relation to flour protein content. It was found that the increase of pancake springiness was strongly associated with the interaction between prime starch and tailings fractions in stored wheat flour. Mixograph profiles showed a gradual increase in the hydrophobicity of wheat flour with increased storage. Rapid Visco Analyser (RVA) profiles of these flours indicated that the maximum viscosity increased and pasting temperature decreased; these effects were probably attributable to the hydrophobic interaction of flour fractions.