FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

ANNA NOWOTNA, HALINA GAMBUŚ, RAFAŁ ZIOBRO, WIKTOR BERSKI, GRAŻYNA LEWANDOWICZ, RENATA SABAT, ANDRZEJ CYGANKIEWICZ

Title

Starches from wheat of various technological value

Abstract

The research was carried out on the grain of wheat classified to different quality classes (A, B or C) grown in 1998-1999. Protein content, wet gluten were measured, and bread was baked from flour. When starch was extracted from the flour, the following analyses were performed: amylose and phosphorus content, and its swelling and pasting characteristics. It was stated that investigated starches from the varieties of wheat belonging to different classes greatly vary in their properties. It was stated with full confidence that a high pasting temperature and medium water binding capacity and solubility are favourable for baked bread volume.

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