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Flour and starch characteristics of soft wheat cultivars and their effect on cookie quality

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Abstract

Studies on Argentinian soft wheat cultivars are scarce, although the flours obtained from these wheats are the most suitable for cookie making. This work studies the behavior of the flours obtained from 44 adapted soft wheat lines harvested in two consecutive years for cookie making, focusing on starch properties. Starch granule size distribution, and thermal and pasting properties of flour samples were studied. Large variations in flour and starch characteristics were found between all experimental lines, indicating a wide variability among wheat genotypes and a noticeable effect of crop year conditions. Starch granule size distribution showed the typical bimodal distribution observed for wheat. Flours with higher proportion of large A-type granules were associated with lower damaged starch (DS). As expected, the lower the DS content, the lower the solvent retention capacity, gelatinization temperature and enthalpy, with a positive impact on cookie diameter. Flours from soft wheat genotypes with higher proportion of large A-type granules were associated with lower DS content and reduced water absorption capacity. Both genotype and environment exert an effect on soft wheat flour characteristics.

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Acknowledgements

This work was supported by the Consejo Nacional de Ciencia y Técnica (CONICET) and the Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT) (Project PICT-2007-01093).

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Authors and Affiliations

  1. Laboratorio de Química Biológica, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (FCA-UNC), Córdoba, Argentina

    Malena Moiraghi, Lorena S. Sciarini, Candela Paesani, Alberto E. León & Gabriela T. Pérez

  2. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Av Valparaíso s/n, Ciudad Universitaria, 5000, Córdoba, Argentina

    Malena Moiraghi, Lorena S. Sciarini, Candela Paesani, Alberto E. León & Gabriela T. Pérez

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  1. Malena Moiraghi
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  2. Lorena S. Sciarini
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  3. Candela Paesani
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  4. Alberto E. León
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  5. Gabriela T. Pérez
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Correspondence to Gabriela T. Pérez.

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Moiraghi, M., Sciarini, L.S., Paesani, C. et al. Flour and starch characteristics of soft wheat cultivars and their effect on cookie quality. J Food Sci Technol 56, 4474–4481 (2019). https://doi.org/10.1007/s13197-019-03954-9

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  • DOI: https://doi.org/10.1007/s13197-019-03954-9

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