Impact of the amylose/amylopectin ratio in wheat (Triticum aestivum) on the technological quality of bread, cookies, and pasta

Although starch is the main component of flour, its role in determining the quality and suitability of wheat flour for the manufacture of different products has been much less studied. In the present study, wheat cultivars with different amylose/amylopectin ratios were obtained, and their effect on...

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Autores principales: Morales, David, Bustos, Mariela, Pérez, Gabriela, Vanzetti, Leonardo, León, Alberto Edel, León, Alberto
Formato: Artículo revista
Lenguaje:Inglés
Publicado: Facultad de Ciencias Agropecuarias 2025
Materias:
waxy wheat
baked goods
starch
farinaceous
trigos waxy
panificados
almidón
farináceos
Acceso en línea:https://revistas.unc.edu.ar/index.php/agris/article/view/47268
Aporte de:
AgriScientia de Universidad Nacional de Córdoba
id I10-R352-article-47268
record_format ojs
spelling I10-R352-article-472682025-12-27T17:05:46Z Impact of the amylose/amylopectin ratio in wheat (Triticum aestivum) on the technological quality of bread, cookies, and pasta Impacto de la relación amilosa/amilopectina del trigo (Triticum aestivum) sobre la calidad tecnológica del pan, las galletas y la pasta Morales, David Bustos, Mariela Pérez, Gabriela Vanzetti, Leonardo León, Alberto Edel León, Alberto waxy wheat baked goods starch farinaceous trigos waxy panificados almidón farináceos Although starch is the main component of flour, its role in determining the quality and suitability of wheat flour for the manufacture of different products has been much less studied. In the present study, wheat cultivars with different amylose/amylopectin ratios were obtained, and their effect on the quality of bread, cookies, and pasta was studied. Twelve partial or total waxy lines were developed using molecular marker-assisted selection. These products were prepared to investigate the effect of waxy starch on the technological quality. Partial waxy flours contained 19.5–20.7 % amylose, while complete waxy flours had 7.3 %. Bread made with flours from the latter types of wheat showed a significantly higher specific volume and was softer than the others. They also produced smaller cookies. The double mutant samples yielded pasta with lower cooking loss and less water absorption. The results show that the role of starch in the technological quality of the main products obtained from flours is often less significant than that of proteins; however, it remains relevant and should be considered when seeking to modify product properties. Aunque el almidón es el principal componente de la harina, su incidencia en la calidad de esta para elaborar distintos productos se ha estudiado poco. En el presente trabajo se obtuvieron cultivares de trigo con diferentes proporciones de amilosa/amilopectina y se estudió su efecto sobre la calidad del pan, las galletas y las pastas. Se desarrollaron doce líneas total o parcialmente waxy mediante selección asistida por marcadores moleculares. Se prepararon estos productos para investigar el efecto del almidón en la calidad tecnológica. Las harinas parcialmente waxy presentan un 19,5–20,7 % de amilosa, mientras que las waxy, valores del 7,3 %. Estas produjeron panes con un volumen específico significativamente mayor y más tiernos que el resto. También fueron las que produjeron galletas más pequeñas. Las muestras con doble mutante fueron las que produjeron pastas con menor pérdida de cocción y menor absorción de agua. Los resultados demuestran que, aunque el papel del almidón en la calidad tecnológica de los principales productos derivados de la harina suele ser menos significativo que el de las proteínas, no es insignificante y, por lo tanto, su contenido y calidad deben considerarse al utilizar variables para modificar las propiedades de los productos. Facultad de Ciencias Agropecuarias 2025-12-27 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.unc.edu.ar/index.php/agris/article/view/47268 10.31047/1668.298x.v42.n2.47268 AgriScientia; Vol. 42 No. 2 (2025); 45-53 AgriScientia; Vol. 42 Núm. 2 (2025); 45-53 1668-298X 10.31047/1668.298x.v42.n2 eng https://revistas.unc.edu.ar/index.php/agris/article/view/47268/51928 Derechos de autor 2025 David Morales, Mariela Bustos, Gabriela Pérez, Leonardo Vanzetti, Alberto León https://creativecommons.org/licenses/by-sa/4.0
institution Universidad Nacional de Córdoba
institution_str I-10
repository_str R-352
container_title_str AgriScientia
language Inglés
format Artículo revista
topic waxy wheat
baked goods
starch
farinaceous
trigos waxy
panificados
almidón
farináceos
spellingShingle waxy wheat
baked goods
starch
farinaceous
trigos waxy
panificados
almidón
farináceos
Morales, David
Bustos, Mariela
Pérez, Gabriela
Vanzetti, Leonardo
León, Alberto Edel
León, Alberto
Impact of the amylose/amylopectin ratio in wheat (Triticum aestivum) on the technological quality of bread, cookies, and pasta
topic_facet waxy wheat
baked goods
starch
farinaceous
trigos waxy
panificados
almidón
farináceos
author Morales, David
Bustos, Mariela
Pérez, Gabriela
Vanzetti, Leonardo
León, Alberto Edel
León, Alberto
author_facet Morales, David
Bustos, Mariela
Pérez, Gabriela
Vanzetti, Leonardo
León, Alberto Edel
León, Alberto
author_sort Morales, David
title Impact of the amylose/amylopectin ratio in wheat (Triticum aestivum) on the technological quality of bread, cookies, and pasta
title_short Impact of the amylose/amylopectin ratio in wheat (Triticum aestivum) on the technological quality of bread, cookies, and pasta
title_full Impact of the amylose/amylopectin ratio in wheat (Triticum aestivum) on the technological quality of bread, cookies, and pasta
title_fullStr Impact of the amylose/amylopectin ratio in wheat (Triticum aestivum) on the technological quality of bread, cookies, and pasta
title_full_unstemmed Impact of the amylose/amylopectin ratio in wheat (Triticum aestivum) on the technological quality of bread, cookies, and pasta
title_sort impact of the amylose/amylopectin ratio in wheat (triticum aestivum) on the technological quality of bread, cookies, and pasta
description Although starch is the main component of flour, its role in determining the quality and suitability of wheat flour for the manufacture of different products has been much less studied. In the present study, wheat cultivars with different amylose/amylopectin ratios were obtained, and their effect on the quality of bread, cookies, and pasta was studied. Twelve partial or total waxy lines were developed using molecular marker-assisted selection. These products were prepared to investigate the effect of waxy starch on the technological quality. Partial waxy flours contained 19.5–20.7 % amylose, while complete waxy flours had 7.3 %. Bread made with flours from the latter types of wheat showed a significantly higher specific volume and was softer than the others. They also produced smaller cookies. The double mutant samples yielded pasta with lower cooking loss and less water absorption. The results show that the role of starch in the technological quality of the main products obtained from flours is often less significant than that of proteins; however, it remains relevant and should be considered when seeking to modify product properties.
publisher Facultad de Ciencias Agropecuarias
publishDate 2025
url https://revistas.unc.edu.ar/index.php/agris/article/view/47268
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first_indexed 2026-02-04T19:01:51Z
last_indexed 2026-02-04T19:01:51Z
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