Relationship between Pancake Springiness and Interaction of Wheat Flour Components

Abstract

Dry heated wheat flours were fractionated into water-soluble, gluten, prime-starch and tailings fractions by an acetic acid fractionation technique. With a gradual increase in the duration time at each temperature, recovery of the prime-starch fraction decreased while the tailings fraction increased. However, the water-soluble and gluten fractions did not change, which is indicated by the fact that interaction between the prime-starch and the tailings fractions occurred for these treatments. A mixograph profile showed hydrophobicity of the wheat flour by dry heating. These dry heated wheat flours gave a large pancake springiness. The temperatures and the duration times for complete pancake springiness were as follows ; at 60°C for 540h (22.5 days) ; 70°C for 144h (6 days) ; 80°C for 72h (3 days) ; 90°C for 24h (1 day) ; 100°C for 6h ; 110°C for 4h ; 120°C for 2h. Interaction between the prime starch and the tailings fractions in wheat flour produced by dry heating was highly correlated to improvements in the pancake springiness.