European Food Research and Technology

, Volume 225, Issue 1, pp 1–7

Influence of damaged starch on cookie and bread-making quality

Authors

  • Gabriela N. Barrera
    • Agencia Córdoba CienciaCentro de Excelencia en Productos y Procesos de Córdoba (CEPROCOR)
  • Gabriela T. Pérez
    • Facultad de Ciencias AgropecuariasUniversidad Nacional de Córdoba
    • Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET)
  • Pablo D. Ribotta
    • Agencia Córdoba CienciaCentro de Excelencia en Productos y Procesos de Córdoba (CEPROCOR)
    • Facultad de Ciencias AgropecuariasUniversidad Nacional de Córdoba
    • Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET)
    • Agencia Córdoba CienciaCentro de Excelencia en Productos y Procesos de Córdoba (CEPROCOR)
    • Facultad de Ciencias AgropecuariasUniversidad Nacional de Córdoba
    • Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET)
Original Paper

DOI: 10.1007/s00217-006-0374-1

Cite this article as:
Barrera, G.N., Pérez, G.T., Ribotta, P.D. et al. Eur Food Res Technol (2007) 225: 1. doi:10.1007/s00217-006-0374-1

Abstract

In this study two wheat and one triticale cultivars were milled in a disc mill to obtain different levels of damaged starch. The effects of the damaged starch content on physicochemical flour tests and cookie and bread-making quality were analyzed. The grain milling conditions in disc mill and grain hardness influenced the amount of damaged starch. The solvent absorption of flours, as measured by Solvent Retention Capacity Profile (SRC) and Alkaline Water Retention Capacity (AWRC), was significantly incremented by the damaged starch content. There was a consistent loss in cookie quality as the damaged starch content increased. In spite of the fact that the proteins were not affected by flour milling, bread quality decreased as the damaged starch content increased.

Keywords

Damaged starchBreadCookieWheatTriticale

Copyright information

© Springer-Verlag 2006