Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 194, Issue -, Pages 619-625Publisher
ELSEVIER
DOI: 10.1016/j.ijbiomac.2021.11.105
Keywords
Starch; Gluten strength; Freezing; thawing cycles; Physicochemical properties; Thermal transition
Funding
- High-level Talent Scientific Research Startup Fund Program of Henan University of Technology [2020BS048]
- Innovative Funds Plan of Henan University of Technology [2020ZKCJ12]
- National Technical System for Wheat Industry In China [CARS-03]
- Technical System of Wheat Industry in Henan Province of China [S2021-G06]
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The study found that among the three wheat flours with different gluten strength, S-ZM366 exhibited the strongest resistance to freezing/thawing cycles. This was due to its lower damaged starch content and better particle structure characteristics, which were less affected by freezing.
The physicochemical properties and structural characteristics of starches from three wheat flours with different gluten strength (S-YM20, S-ZM27, and S-ZM366) during freezing/thawing (F/T) cycles were studied. After F/T treatment, the damaged starch content of these three starches all increased, and the lowest increment of damaged starch content after 8 F/T cycles was S-ZM366; the most serious distribution of particle surface concave hole and fracture was S-YM20, followed by S-ZM27 and S-ZM366; additionally, the results of solubility, swelling power, thermal stability and pasting properties indicated S-ZM366 exhibited the strongest resistance to F/T cycles. The differences of freezing resistance among the three starches were possibly ascribed to the differences in compositions, crystallinity and microstructure among these three starches. This study provides theoretical contribution to the development of frozen dough industry from the perspective of wheat variety.
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