Abstract：
:Properties of starches isolated from soft and hard wheat dough after freezing/thawing (F/T) treatment were investigated. Significance of results was observed between isolated hard wheat starch (HWS) and soft wheat starch (SWS), but both cultivars showed an increase in the amounts of damaged starch and leaching proteins, lipids, and amylose with F/T cycles. The freezing-treated HWS exhibited a higher swelling power and peak, trough, breakdown and final viscosity than SWS after F/T treatment. The onset, peak and conclusion gelatinization temperatures and the enthalpy of the isolated HWS determined by differential scanning calorimetry, decreased throughout F/T cycles. Concomitantly, the bread containing freezing-treated HWS exhibited a lower bread specific volume and harder crumb firmness, which might be associated with its significant structural changes induced by F/T treatment.
journal_name
Food Chemjournal_title
Food chemistryauthors
Tao H,Huang JS,Xie QT,Zou YM,Wang HL,Wu XY,Xu XMdoi
10.1016/j.foodchem.2018.05.065subject
Has Abstractpub_date
2018-11-01 00:00:00pages
18-22eissn
0308-8146issn
1873-7072pii
S0308-8146(18)30874-4journal_volume
265pub_type
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