Pasting properties and the baking functionality of whole‐grain wheat flour with different amylose and dietary fibers content

Abstract

Twenty-five varieties of wheat were used in this study in order to determine the effect of amylose and amylopectin, as well as dietary fibers on the pasting properties and baking functionality of the whole-grain flour. The results were compared to the properties of refined wheat flour. The analyzed samples were divided into six groups based on the amylose content: (1) 11%–14%, (2) 15%–17%, (3) 18%–19%, (4) high amylose (36.5% and 41%), (5) waxy (0%), and 6) refined flour (22%). Amylose influenced viscosity by large, however, variations in pasting properties can as well be attributed to the differences in the non-starch structural components. Variations in solvent retention capacities (SRC) of flours depended primarily on the content of different fiber fractions and proteins. The starch and amylose content had a positive effect on SRC for lactic acid and sucrose, respectively. Furthermore, pasting and functionality are complex properties conditioned by different flour constituents. Novelty impact statement Whole-grain wheat flour, predominantly used in the bakery and confectionery industry, is an important food ingredient that provides a large portion of calories and protein to the everyday diet of many consumers worldwide. Wheat starches with different amylose contents, especially high amylose starches, have the potential to modify the texture and quality of end-use products by enhancing their nutritional functionality. The data on variations in pasting properties of whole-grain wheat flours, as well as their respective solvent retention capacities, can provide guidelines regarding the manufacturing of the most suitable food products from these flours.