Starches Properties from Soft, Medium-Hard, and Hard Brazilian Wheat upon Annealing

Wheat kernel hardness is influenced by starch and protein association into the wheat grain. Therefore, starch properties may differ and result in different properties after physical modification. Starches isolated from hard, medium-hard, and soft Brazilian wheat are modified by annealing and evaluated by physicochemical, pasting and thermal properties, and crystallinity. Soft and hard wheat starches have the highest amylose content and are not influenced by annealing treatment. Relative crystallinity is higher in medium-hard wheat starch due to the lowest amylose content. However, it is not influenced by annealing treatment. In contrast, soft and hard wheat starches increase the relative crystallinity after annealing. Moreover, annealing reduces the pasting properties profile of all starches by decreasing viscosity (peak and final), breakdown, and setback; consequently, gel texture is also reduced. A decrease in swelling power is also noticed after annealing treatment. Wheat kernel hardness has influenced into properties of both native and annealed starches.

Automated summary

Wheat kernel hardness affects the properties of starch, and annealing treatment has an impact on it. Starches from soft and hard wheat have higher amylose content, while medium-hard wheat starch has higher relative crystallinity. Annealing treatment increases the relative crystallinity of soft and hard wheat starch, and decreases pasting properties and swelling power.