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Hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars

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  • NSTL
  • Elsevier
The effect of particle size (PS), cultivars (C), and their interactions (PS x C) on the hydration of whole wheat flour (WWF) intended for cookie production was evaluated by different approaches. Three Brazilian wheat cultivars and three particle sizes were evaluated. Total arabinoxylans content was affected by PS, increasing up to 6.18 times with the reduction in particle size. Water-soluble arabinoxylans were more influenced by the cultivar. The water absorption capacity by farinograph indicated that the PS had a greater influence, with high absorption in fine particle size flour. Water absorption based on swelling capacity and absorption kinetics by Enslin-Neff device evidenced high water absorption for coarse particle size flour, regardless the cultivar. ORS Vintecinco cultivar demonstrated the best hydration properties and desired quality for short-dough cookies. The different methods to predict the hydration properties of the flours resulted in different behaviors, demonstrating that the presence of outer layers of the grain of WWF promotes distinct mechanisms in the water absorption capacity, which are significantly influenced by genotype and particle size factors.

Triticum aestivumBranShort-doughAbsorption kineticsGranulometry

Bressiani, Joseane、Santetti, Gabriela Soster、Oro, Tatiana、Esteres, Vanessa、Biduski, Barbara、de Miranda, Martha Zavariz、Gutkoski, Luiz Carlos、de Almeida, Juliano Luiz、Gularte, Marcia Arocha

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Univ Fed Pelotas, Dept Agroind Sci & Techonol, BR-96010900 Pelotas, RS, Brazil

Univ Fed Santa Catarina, Dept Food Sci & Technol, Rodovia Admar Gonzaga 1346, BR-88034000 Florianopolis, SC, Brazil

Univ Passo Fundo, Dept Food Sci & Technol, BR 285, BR-99052900 Passo Fundo, RS, Brazil

Embrapa Trigo, Grain Qual Lab, BR 285,Km 294, BR-99050970 Passo Fundo, RS, Brazil

Fed Univ State Rio de Janeiro UNIRIO, Food & Nutr Grad Program PPGAN, BR-22290240 Rio De Janeiro, Brazil

Fundacao Agr Pesquisa Agr FAPA, Cooperat Agr Agroind, BR-85139400 Guarapuava, PR, Brazil

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2021

10.1016/j.lwt.2021.111918

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.150
  • 7
  • 44