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J Food Sci Technol (July 2014) 51(7):13421348 DOI 10.1007/s13197-012-0627-x
ORIGINAL ARTICLE
Effect of flour particle size and damaged starch on the quality of cookies
Sheweta Barak & Deepak Mudgil & B. S. Khatkar
Revised: 17 January 2012 /Accepted: 18 January 2012 /Published online: 7 February 2012 # Association of Food Scientists & Technologists (India) 2012
Abstract Two wheat varieties C 306 and WH 542 were milled to obtain flour fractions of different particle sizes. Various physicochemical parameters such as wet and dry gluten, falling number, solvent retention capacity (SRC), alkaline water retention capacity (AWRC) and damaged starch content of the flour fractions were analyzed. The damaged starch values ranged from 5.14% to 14.79% for different flour fractions and increased significantly with decrease in particle size. AWRC and SRC of the flour fractions also increased with decrease in particle size. AWRC(r00.659) showed positive correlation and cookie spread ratio (r00.826) was strongly negatively correlated with the damaged starch levels. Hardness of the cookies in term of compression force showed increasing trend as damaged starch of the flour fractions increased. Spread ratio of the cookies ranged from 6.72 to 10.12. Wheat flour of particle size greater than 150 m produced cookies with best quality.
Keywords Milling . Particle size . Damaged starch . Solvent retention capacity (SRC) . Cookies
Introduction
Cereals such as wheat, rice, oats and barley are utilized as staple foods globally (Das et al. 2011). Among these cereals, wheat is the most important crop in terms of production and consumption. Wheat is milled into flour which is processed
into various baked products such as cookies, bread, chapatti, pita bread and cakes (Singh and Khatkar 2005; Khatkar and Schofield 1997). Wheat flour milling is a grinding process which gives different fractions of wheat flour which affect the quality of bakery products (Shekara et al. 2011). During wheat milling a portion of the starch granules sustains mechanical damage, the level of which depends on wheat hardness and milling technique. Millers are of the opinion that granulation is very important in the production of quality flour. It has been suggested that flour particle size, damaged starch and protein quality and quantity have effects on the baked products (Guttieri et al. 2001). Hard wheat is more difficult to...