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Pre harvest sprouting of winter wheat 1. rheological properties of flours and physicochemical characteristics of starches



Pre harvest sprouting of winter wheat 1. rheological properties of flours and physicochemical characteristics of starches



Cereal Chemistry 60(5): 355-359



The objective of this study was to determine the effect of field sprouting on breakbaking and other functional properties of flours and their gluten and starch components. Compositional characteristics (visual sprouting, protein, ash and falling number) of flours used are reported. Rheological evaluations showed gradual weakening of doughs (mixograph) with little effect on mixing time and absorptions. Amylograph peak viscosities decreased with decreasing falling number values. Physicochemical characteristics of wheat starches isolated from flours derived from field-sprouted and sound wheat were determined. To eliminate the effect of .alpha.-amylase on these measurements, the starches were subjected to enzyme-inactivation treatment. Solubility, swelling powers, viscogram indices and gelatinization temperature ranges were virtually unaffected by sprouting; water-binding capacity was slightly higher for samples from sprouted wheats than for controls. Scanning EM and X-ray diffraction studies failed to show changes attributable to in situ damage of the granules during sprouting.

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Accession: 006160267

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