EFFECT OF DEFATTING OR PROTEIN-REMOVING TREATMENT OF WHEAT FLOUR ON ITS PASTING, THERMAL AND RHEOLOGICAL PROPERTIES
Author: Yu-Sheng Wang and Hai-Hua Chen
Abstract: The present study focused on the physicochemical properties of wheat flour after defatting or protein-removing treatment. The results showed that the defatting or protein-removal increased the gelatinization enthalpy, retrogradation ratio, and gel hardness of wheat flour. The defatting treatment decreased the setback value, while the protein-removal treatment increased the setback value. The above results also suggested that the protein-removing treatment could promote both short-term and long-term retrogradation of wheat flour. Protein-removing treatment decreased the storage modulus and increased the loss tangent of wheat flour, suggesting that the protein-removing treatment could inhibit the wheat flour to form elastic gel.
Keywords: Pasting properties, Rheological properties, Texture properties, Thermal propertiesOpen/Download