Thesis
Impact of the inclusion of waxy wheat flour on the pasting properties of common wheat flour and its performance in a model cookie product
Washington State University
Master of Science (MS), Washington State University
2017
Handle:
https://hdl.handle.net/2376/100707
Abstract
Starch found in hexaploid wheat (Triticum aestivum L) is often modified to meet specifications for starch-based products such as bread, soups, and pie crust. Waxy wheat is a mutant variety of regular wheat. The absence of amylose in waxy wheat suggests its use in food texture improvement, retarding staling and syneresis in baked foods. However, 100% waxy wheat has been shown to produce bread with excessive post baking shrinkage. Waxy wheat and regular wheat blends are widely used in baked goods to improve textural attributes. Pasting curves model the changes that occur when starch and flour is exposed to excess water under specific temperature profile. Brabender® Micro Viscoamylograph (MVAG®) and Rapid Visco Analyzer (RVA®) are commonly used to measure the pasting properties of starches and flours. Pasting properties of flour blends are affected by composition of individual flours hence the objective of this study was to analyze the pasting properties of the flour blends. Waxy wheat flour exhibited different pasting properties as an individual flour from when in the blend. In the blend, waxy wheat flour was observed to form an early peak. This implies that waxy wheat could not blend properly with the regular flour during the early part of the cooking process, due to the differences in their gelatinization temperatures. Positive correlation was seen with peak and breakdown viscosities between the two instruments suggesting shear stress are comparable and neither of the instruments can holistically give complete assessment of pasting properties of the flours. Cookies are widely consumed ready to eat (RTE) snacks. In this study, cookies were baked with Waxy Penawawa (WP) and Soft Wheat Eltan (RE) flour blends, at varying waxy wheat inclusion levels (2.5, 5, and 10% w/w) and sucrose content (40g, 60g, and 80g). Results showed cookies made from WP had poor spread factors. Cookies made from the blends had lower fracturability and hardness. This proved that waxy wheat flour incorporated into regular wheat flour has the potential of producing cookies with acceptable textural qualities.
Metrics
21 File views/ downloads
28 Record Views
Details
- Title
- Impact of the inclusion of waxy wheat flour on the pasting properties of common wheat flour and its performance in a model cookie product
- Creators
- Nancy Dookenger Asen
- Contributors
- Girish M. Ganjyal (Degree Supervisor)
- Awarding Institution
- Washington State University
- Academic Unit
- Food Science, School of
- Theses and Dissertations
- Master of Science (MS), Washington State University
- Publisher
- Washington State University; [Pullman, Washington] :
- Identifiers
- 99900525174601842
- Language
- English
- Resource Type
- Thesis