Maltose formation from wheat flour with different degrees of damaged starch

Abstract

Six types of wheat flour with different degrees of damaged starch were used to prepare dough by adding 3.0 times the amount of water to that of flour on a weight basis. The amount of maltose formed during rest at 60 °C increased sharply at the early stage of rest and then asymptotically approached a constant value, M_∞. The initial amount of maltose M₀ was proportional to the degree of damaged starch, but M_∞ was independent of the degree of damaged starch, 0.291 ± 0.015 g maltose/g flour (mean ± S.D.). The possible amount of maltose to be formed, M_∞−M, was normalized by the difference between M_∞ and M₀, (M_∞−M)/(M_∞−M₀), which could be expressed by the Weibull equation as a function of the resting time. Both the rate constant k and the shape coefficient n did not depend on the degree of damaged starch; k = 1.19 ± 0.16 h⁻¹ and n = 0.601 ± 0.091, respectively.