Flour and starch characteristics of soft wheat cultivars and their effect on cookie quality.

ABSTRACT: Studies on Argentinian soft wheat cultivars are scarce, although the flours obtained from these wheats are the most suitable for cookie making. This work studies the behavior of the flours obtained from 44 adapted soft wheat lines harvested in two consecutive years for cookie making, focusing on starch properties. Starch granule size distribution, and thermal and pasting properties of flour samples were studied. Large variations in flour and starch characteristics were found between all experimental lines, indicating a wide variability among wheat genotypes and a noticeable effect of crop year conditions. Starch granule size distribution showed the typical bimodal distribution observed for wheat. Flours with higher proportion of large A-type granules were associated with lower damaged star

SUBMITTER: Moiraghi M 

PROVIDER: S-EPMC6801258 | biostudies-literature | 2019 Oct

REPOSITORIES: biostudies-literature