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: | , , , , , |
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| Formato: | Artículo revista |
| Lenguaje: | Inglés |
| Publicado: |
Facultad de Ciencias Agropecuarias
2025
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| Materias: | |
| Acceso en línea: | https://revistas.unc.edu.ar/index.php/agris/article/view/47268 |
| Aporte de: |
| Sumario: | 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. |
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