Publisert 2006

Les på engelsk


Tidsskrift : Cereal Chemistry , vol. 83 , p. 647–654 , 2006

Internasjonale standardnummer :
Trykt : 0009-0352
Elektronisk : 1943-3638

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Sahlstrøm, Stefan; Bævre, Anne Birgit; Graybosch, Robert

Sak : 6

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Kjetil Aune


Thirteen different wheat cultivars were selected to represent GBSS mutations: three each of wildtype, axnull, and bxnull, and two each of 2xnull and waxy. Starch and A- and B-granules were purified from wheat flour. Hearth bread loaves were produced from the flours using a small-scale baking method. A-granules purified from wildtype and partial waxy (axnull, bxmill, and 2xnull) starches have significantly higher gelatinization enthalpy and peak viscosity compared with B-granules. A- and B-granules from waxy starch do not differ in gelatinization, pasting, and gelation properties. A- and B-granules from waxy starch have the highest enthalpy, peak temperature, peak viscosity, breakdown, and lowest pasting peak time and pasting temperature compared with A- and B-granules from partial waxy and wildtype starch. Waxy wheat flour has much higher water absorption compared with partial waxy and wildtype flour. No significant difference in hearth bread baking performance was observed between wildtype and partial waxy wheat flour. Waxy wheat flour produced hearth bread with significantly lower form ratio, weight, a more open pore structure, and a bad overall appearance. Baking with waxy, partial waxy, and wildtype wheat flour had no significant effect on loaf volume