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Article: Characteristics of French Bread Baked from Wheat Flours of Reduced Starch Amylose Content
- Article from:
- Cereal Chemistry
- Article date:
- September 1, 2007
- Author:
CopyrightCopyright American Association of Cereal Chemists Sep/Oct 2007. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Wheat genotypes of wild type, partial waxy, and waxy starch were used to determine the influence of starch amylose content on French bread making quality of wheat flour. Starch amylose content and protein content of flours were 25.0-25.4% and 14.3-16.9% for wild type; 21.2 and 14.9% for single null partial waxy; 15.4-17.1% and 13.2-17.6% for double null partial waxy; and 1.8 and 19.3% for waxy starch, respectively. Wheat flours of double null partial waxy starch produced smaller or comparable loaf volume of bread than wheat flours of wild type and single null partial waxy starch. Waxy wheat flour, despite its high protein content, generally produced smaller volume of bread with ...