Abstract
A large variety of foods including soups, sauces, and other items that may experience freezing use specialty ingredients to prevent negative effects of freezing. While multiple modified starches derived from maize are available to do this, unmodified flours that may be able to carry a “natural” label are not used widely. To begin to analyze whether other alternative solutions are possible in unutilized flours, waxy wheat flour was subjected to freeze-thaw characterization through rheology to provide insight to textural changes that may occur. In order to determine freeze-thaw-induced changes, gelatinized solutions of waxy and regular wheat flours were subjected to shear rate sweeps, oscillatory rheological tests, and large amplitude oscillatory shear testing before and after freeze-thaw cycles. Minimal changes in rheological behaviors were observed in waxy wheat samples compared to regular wheat samples. Waxy wheat flour was also analyzed through differential scanning calorimetry both before and after being subjected to ten freeze-thaw cycles. Syneresis effects were also determined after each freeze-thaw cycle. Waxy wheat exhibited <5% water loss while regular wheat showed 25–40% water loss. Differential scanning calorimetry after freeze-thaw cycles were found to exhibit negligible retrogradation enthalpy values in waxy wheat samples as compared to 1.3–1.8 J/g in regular wheat samples. Results suggested that waxy wheat can serve as a novel and natural food ingredient for freeze-thaw stabilization in foods such as soups, dressings, and frozen meals.
Similar content being viewed by others
References
Abdel-Aal, E.-S. M., Hucl, P., Chibbar, R. N., Han, H. L., & Demeke, T. (2002). Physiochemical and structural characteristics of flours and staches from waxy and nonwaxy wheats. Cereal Chemistry., 79(3), 458–464.
Alvarez, M. D., Fernández, C., & Canet, W. (2010). Oscillatory rheological properties of fresh and frozen/thawed mashed potatoes as modified by different cryoprotectants. Food and Bioprocess Technology., 3(1), 55–70.
Bhattacharya, M., Erazo-Castrejon, S. V., Doehlert, D. C., & McMullen, M. S. (2002). Staling of bread as affected by waxy wheat flour blends. Cereal Chemistry., 79(2), 178–182.
Bhattacharya, M., Langstaff, T. M., & Berzonsky, W. A. (2003). Effect of frozen storage and freeze–thaw cycles on the rheological and baking properties of frozen doughs. Food Research International., 36(4), 365–372.
Campanella, O. H., & Peleg, M. (1987). Determination of the yield stress of semi-liquid foods from squeezing flow data. Journal of Food Science., 52(1), 214–215.
Chakraborty, M., Matkovic, K., Grier, D. G., Jarabek, E. L., Berzonsky, W. A., McMullen, M. S., & Doehlert, D. C. (2004). Physicochemical and functional properties of tetraploid and hexaploid waxy wheat starch. Starch-Stärke., 56(8), 339–347.
Eleya, M. O., & Turgeon, S. (2000). Rheology of κ-carrageenan and β-lactoglobulin mixed gels. Food Hydrocolloids, 14(1), 29–40.
Ewoldt RH, Winter P & McKinley GH (2007) MITlaos Version 2.1 Beta for MATLAB. MATLAB-based data analysis software for characterizing nonlinear viscoelastic responses to oscillatory shear strain. In. p^pp. self-published, Cambridge, MA.
Ewoldt, R. H., Hosoi, A., & McKinley, G. H. (2008). New measures for characterizing nonlinear viscoelasticity in large amplitude oscillatory shear. Journal of Rheology (1978-present)., 52(6), 1427–1458.
Graybosch, R. A. (1998). Waxy wheat: Origin, properties and prospects. Trends in Food Science & Technology., 9, 135–142.
Graybosch RA & Hansen LE (2015) Functionality of chemically modified waxy, partial waxy and wild-type starches from common wheat. Starch-Stärke.
Graybosch, R. A., Ohm, J.-B., & Dykes, L. (2016). Observations on the quality characteristics of waxy (amylose-free) winter wheats. Cereal Chemistry Journal., 93(6), 599–604.
Guzman, C., & Alvarez, J. B. (2016). Wheat waxy proteins: polymorphism, molecular characterization and effects on starch properties. Theoretical and Applied Genetics, 129(1), 1–16.
Hayakawa, K., Tanaka, K., Nakamura, T., Endo, S., & Hoshino, T. (2004). End use quality of waxy wheat flour in various grain-based foods. Cereal Chemistry., 81, 666–672.
Joyner (Melito), H. S., & Meldrum, A. (2016). Rheological study of different mashed potato preparations using large amplitude oscillatory shear and confocal microscopy. Journal of Food Engineering., 169, 326–337.
Kowalski, R. J., Morris, C. F., & Ganjyal, G. M. (2015). Waxy soft white wheat: extrusion characteristics and thermal and rheological properties. Cereal Chemistry., 92(2), 145–153.
Lim, T., Uhl, J. T., & Prud'homme, R. K. (1984). Rheology of self-associating concentrated xanthan solutions. Journal of Rheology (1978-present)., 28(4), 367–379.
Liu, J., Wang, B., Lin, L., Zhang, J., Liu, W., Xie, J., & Ding, Y. (2014). Functional, physicochemical properties and structure of cross-linked oxidized maize starch. Food Hydrocolloids, 36, 45–52.
Mariotti, M., Sinelli, N., Catenacci, F., Pagani, M. A., & Lucisano, M. (2009). Retrogradation behaviour of milled and brown rice pastes during ageing. Journal of Cereal Science., 49(2), 171–177.
Melito, H. S., Daubert, C. R., & Foegeding, E. A. (2012). Validation of a large amplitude oscillatory shear protocol. Journal of Food Engineering., 113(1), 124–135.
Morita, N., Maeda, T., Miyazaki, M., Yamamori, M., Miura, H., & Ohtsuka, I. (2002). Dough and baking properties of high-amylose and waxy wheat flours. Cereal Chemistry., 79(4), 491–495.
Nakamura, T., Yamamori, M., Hirano, H., Hidaka, S., & Nagamine, T. (1995). Production of waxy (amylose-free) wheats. Molecular and General Genetics., 248(3), 253–259.
Nakamura T, Vrinten P, Shimbata T & Saito M (2015) Starch modification: a model for wheat MAS breeding. 265–273.
Reddy, I., & Seid, P. A. (2000). Modified waxy wheat starch compared to modified waxy corn starch. Journal of Cereal Science., 31(1), 25–39.
Rosalina, I., & Bhattacharya, M. (2002). Dynamic rheological measurements and analysis of starch gels. Carbohydrate Polymers., 48(2), 191–202.
Sasaki, T., Yasui, T., Matsuki, J., & Sataki, T. (2002). Rheological properties of mixed gels using waxy and non-waxy wheat starch. Starch-Stärke., 54(9), 410–414.
Sayaslan, A., Seib, P. A., & Chung, O. K. (2006). Wet-milling properties of waxy wheat flours by two laboratory methods. Journal of Food Engineering., 72(2), 167–178.
Schmidt, K. A., Herald, T. J., & Khatib, K. A. (2001). Modified wheat starches used as stabilizers in set-style yogurt. Journal of Food Quality., 24(5), 421–434.
Van Hung, P., Maeda, T., & Morita, N. (2006). Waxy and high-amylose wheat starches and flours—characteristics, functionality and application. Trends in Food Science & Technology., 17(8), 448–456.
White, P. J., Abbas, I. R., & Johnson, L. A. (1989). Freeze-thaw stability and refrigerated-storage retrogradation of starches. Starch - Stärke., 41(5), 176–180.
Yi, J., Kerr, W. L., & Johnson, J. W. (2009). Effects of waxy wheat flour and water on frozen dough and bread properties. Journal of Food Science., 74(5), E278–E284.
Yoo, S.-H., & Jane, J.-L. (2002). Structural and physical characteristics of waxy and other wheat starches. Carbohydrate Polymers., 49(3), 297–305.
Zeng, M., Morris, C. F., Batey, I. L., & Wrigley, C. W. (1997). Sources of variation for starch gelatinization, pasting, and gelation properties in wheat. Cereal Chemistry., 74(1), 63–71.
Zheng, G. H., & Sosulski, F. W. (1998). Determination of water separation from cooked starch and flour pastes after refrigeration and freeze-thaw. Journal of Food Science., 63(1), 134–139.
Acknowledgements
This project was funded by the new faculty seed grant through Washington State University and University of Idaho.
Author information
Authors and Affiliations
Corresponding author
Appendix
Appendix
Rights and permissions
About this article
Cite this article
Kowalski, R.J., Meldrum, A., Wang, S. et al. Waxy Wheat Flour as a Freeze-Thaw Stable Ingredient Through Rheological Studies. Food Bioprocess Technol 10, 1281–1296 (2017). https://doi.org/10.1007/s11947-017-1899-y
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-017-1899-y