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We evaluated the qualitative and quantitative effects of wheat starch on sponge cake (SC) baking quality. Twenty wheat flours, including soft white and club wheat of normal, partial waxy, and waxy endosperm, as well as hard wheat, were tested for amylose content, pasting properties, and SC baking quality. Starches isolated from wheat flours of normal, single‐null partial waxy, double‐null partial waxy, and waxy endosperm were also tested for pasting properties and baked into SC. Double‐null partial waxy and waxy wheat flours produced SC with volume of 828–895 mL, whereas volume of SC baked from normal and single‐null partial waxy wheat flours ranged from 1,093 to 1,335 mL. The amylose content of soft white and club wheat flour was positively related to the volume of SC (r = 0.790, P < 0.001). Pasting temperature, peak viscosity, final viscosity, breakdown, and setback also showed significant relationships with SC volume. Normal and waxy starch blends having amylose contents of 25, 20, 15, and 10% produced SCs with volume of 1,570, 1,435, 1,385, and 1,185 mL, respectively. At least 70 g of starch or at least 75% starch in 100 g of starch–gluten blend in replacement of 100 g of wheat flour in the SC baking formula was needed to produce SC having the maximum volume potential. Starch properties including amylose content and pasting properties as well as proportion of starch evidently play significant roles in SC baking quality of wheat flour. [ABSTRACT FROM AUTHOR]

Quality characteristics of northern-style Chinese steamed bread (CSB) prepared from two soft red winter (SRW) wheat flours blended with 0–30% waxy wheat flour (WWF) were analyzed to estimate the influence of starch amylose content. The increased proportion of WWF in blends raised mixograph absorption with insignificant changes in protein content and dough strength-related parameters. WWF incorporation generally increased specific volume and crumb softness of CSB. The analysis of covariance revealed that CSB quality attributes were little affected by protein content and dough strength-related parameters, indicating that starch amylose content was largely responsible for the changes in CSB quality. Flour blends with 5–10% WWF, of which starch amylose content was 22.4–24.7%, produced CSB with superior crumb structure compared to other blends, but insignificant changes in surface smoothness, stress relaxation and total score compared to the respective control wheat flours. Flour blends with 15% WWF to produce a starch amylose content of 21.4–22.7% exhibited reduced staling of CSB with total scores comparable to the respective control wheat flours. CSB prepared from blends with more than 10% WWF exhibited a higher soluble starch content, indicative of reduced starch retrogradation, than that prepared from wheat flours without WWF during storage for 3 days. [ABSTRACT FROM AUTHOR]

The influence of added phytate on dough properties and bread baking quality was studied to determine the role of phytate in the impaired functional properties of whole grain wheat flour for baking bread. Phytate addition to refined flour at a 1% level substantially increased mixograph mixing time, generally increased mixograph water absorption, and reduced the SDS-unextractable protein content of dough before and after fermentation as well as the loaf volume of bread. The added phytate also shifted unextractable glutenins toward a lower molecular weight form and increased the iron-chelating activity of dough. It appears that phytate negatively affects gluten development and loaf volume by chelating iron and/or binding glutenins, and consequently interfering with the oxidative cross-linking of glutenin molecules during dough mixing. Phytate could be at least partially responsible for the weak gluten network and decreased loaf volume of whole wheat flour bread as compared to refined flour bread. [ABSTRACT FROM AUTHOR]

This study investigated the effects of wheat bran pre-treatments by autoclaving, roasting, jet cooking, extrusion, puffing and high-temperature-high-pressure (HTHP) cooking on the properties of whole wheat meal (WWM) and the sensory attributes of Chinese steamed bread (CSB) and pancakes prepared from blends of refined flours and brans. All the pre-treatments of bran imparted negative influences on the gluten index of WWMs compared to untreated bran. Pre-hydration of bran and its incorporation into the fully developed dough of refined flour significantly improved the specific volume, surface smoothness and crumb structure of CSB. Autoclaving, roasting, jet cooking and puffing of bran resulted in no apparent positive effects on CSB sensory attributes. HTHP cooking significantly increased CSB specific volume, but negatively affected the flavor by increasing bitterness. Extrusion of bran improved CSB crumb structure, stress relaxation score and springiness. No apparent improvement in the sensory attributes was observed in pancakes with roasted, jet-cooked, extruded and puffed brans. The autoclaved bran produced pancakes of higher crumb moistness than untreated bran. The results suggest that extrusion and autoclaving of bran prior to being blended with refined flour would be effective ways to improve the quality of whole wheat CSB and pancakes, respectively. [Display omitted] • Hydrothermal and pressure treatments of bran affected the gluten index of WWM. • Pre-hydration of bran and incorporation after dough development increased CSB volume. • Extruded bran improved CSB crumb structure, stress relaxation score and springiness. • Autoclaving of bran was an effective way to improve the moistness of pancakes. [ABSTRACT FROM AUTHOR]

Whole wheat products have gained popularity in recent years due to the health and nutritional benefits, with Asian salted noodles as one formulation. However, there is a general perception of decreased product quality and sensory acceptance of whole wheat noodles This study examined changes to sensory properties, texture (tensile and compressive strength), color, and cooking loss of noodles prepared from blends of wheat flour and bran that underwent five forms of hydro, thermal, pressure and their combined treatments: autoclaving, extrusion, jet-cooking, puffing, and roasting. Including the control (bran without processing) all six treatments were deemed palatable by sensory panel evaluation despite having statistically significant differences in physiochemical and sensory properties. For instance, 10 of the 22 sensory properties demonstrated significant differences among treatments. Bran processing tended to result in weaker (tensile and compressive strength) and stickier noodles while allowing for greater uptake of water during cooking. Image 1 • Five thermal and pressure processing treatments of wheat bran were studied. • Puffing bran pretreatment produced the greatest number of favorable sensory ratings. • Mouthfeel ratings are correlated with compressive and tensile physical properties. [ABSTRACT FROM AUTHOR]