Studies on the Functional and Processing Properties of Novelty Polished, Waxy and High-amylose Wheat Flours

Abstract

Functional and processing properties of novel wheat flours, such as polished, waxy and high-amylose wheat flours were determined. Polished flours increased the amounts of minerals and anti-oxidant activity, and the amounts of dietary fibers, phytic acids, ferulic acids and pentosans were 2, 3, 10 and 2 times more, and large amounts of damaged starches and higher maltose values were obtained, as compared with the common flour of CW. The distributions of proteins in polished flours were different depending on the portions (fractions) of wheat grains, and proteins of the innermost fraction showed low-allergic reactions. Baking method including long fermentation significantly improved the baking properties of polished flours, and especially sourdough method increased the free amino acids, reducing sugars and organic acids during fermentation. The CO₂ gas in polished-flour-sourdoughs distinctly increased, and their pH, total titratable acidity levels and buffering capacity were significantly better than the CW-sourdough. As a result, the growth of lactic acid bacteria and yeasts in polished-flour-sourdoughs were accelerated during fermentation, and its substituted breads with middle or innermost fractions improved baking qualities having favorable volatile compounds, such as iso-butanol and β-phenyl ethyl alcohol, more than CW-sourdough bread. In contrast, waxy wheat flours improved the staleness of breadcrumbs during storage and its freshness after reheating, while high-amylose wheat flours increased amounts of resistant starch in breadcrumbs during storage. Moreover, waxy wheat flours increased viscous and sticky textures of boiled-noodles, and high-amylose wheat flours suppressed the damage of noodles during boiling with the similar qualities to the durum pasta. Consequently, these novel wheat flours would be sufficient foodstuffs with excellently nutritious, functional and processing properties to give additional values of new taste or functionality to their final products.