Please use this identifier to cite or link to this item:
Title: Milling and rheological properties of high amylose wheat
Authors: De Arcangelis, Elisa
Trivisonno, Maria Carmela
Angelicola, Martina
Quiquero, Michela
Di Nardo, Valentina
Falasca, Luisa
Sestili, Francesco 
Messia, Maria Cristina
Marconi, Emanuele
Issue Date: 2021
The technological quality of a high amylose bread wheat variety (amylose/amylopectin 1:0.7) was explored performing different milling protocols, with subsequent evaluation of the chemical composition and rheological properties of the milling fractions and recombined flours. High amylose wheat yielded a lower amount of flour (<50%) and less refined products compared to control line. Grain debranning improved flour yields, releasing more refined reduction products. The milling of high amylose wheat with a hard-wheat diagram enhanced flour yield and refining rate of products, also giving a semolina type flour that can be employed e.g. for the production of pasta and couscous. The high amylose flours are characterized by relevant levels of resistant starch (27% of total starch on average) that make them suitable for the production of functional foods in agreement with the EU Regulation 432/2012. In addition, from the experimental results, it was put in evidence that official protocols for rheological analysis of flours (gluten index, alveograph and falling number) should be adapted for high amylose wheat samples, due to the impact that the different starch composition has on dough properties, specifically on water absorption and viscosity. Overall, rheological features of high amylose wheat flours exhibited higher water absorption, stability, and altered starch pasting properties.
ISSN: 0733-5210
DOI: 10.1016/j.jcs.2021.103335
Rights: Attribution-NonCommercial 3.0 United States
Appears in Collections:A1. Articolo in rivista

Files in This Item:
File Description SizeFormat Existing users please
De Arcangelis et al 2021 JCS.pdf2.25 MBAdobe PDF    Request a copy
Show full item record

Page view(s)

Last Week
Last month
checked on Dec 7, 2021

Google ScholarTM



This item is licensed under a Creative Commons License Creative Commons