Starches Properties from Soft, Medium‐Hard, and Hard Brazilian Wheat upon Annealing

• Published in: Starch - Stärke 2022-09, Vol.74 (9-10), p.n/a
• Main Authors: Biduski, Bárbara, Werlang, Stefani, Colussi, Rosana, Pinto, Vania Zanella, Zavareze, Elessandra da Rosa, Gutkoski, Luiz Carlos, Bertolin, Telma Elita
• Format: Article
• Language: English
• Subjects: Amylose; Annealing; Crystal structure; Crystallinity; Dietary fiber; gel texture; Hardness; Kernels; pasting properties; physical modification; Starch; Starches; Thermal properties; Thermodynamic properties; Triticum aestivum L; Wheat
• ISSN: 0038-9056; 1521-379X
• DOI: 10.1002/star.202100267

Wheat kernel hardness is influenced by starch and protein association into the wheat grain. Therefore, starch properties may differ and result in different properties after physical modification. Starches isolated from hard, medium‐hard, and soft Brazilian wheat are modified by annealing and evaluated by physicochemical, pasting and thermal properties, and crystallinity. Soft and hard wheat starches have the highest amylose content and are not influenced by annealing treatment. Relative crystallinity is higher in medium‐hard wheat starch due to the lowest amylose content. However, it is not influenced by annealing treatment. In contrast, soft and hard wheat starches increase the relative crystallinity after annealing. Moreover, annealing reduces the pasting properties profile of all starches by decreasing viscosity (peak and final), breakdown, and setback; consequently, gel texture is also reduced. A decrease in swelling power is also noticed after annealing treatment. Wheat kernel hardness has influenced into properties of both native and annealed starches. Wheat kernel hardness has influenced into properties of both native and annealed starches. The soft wheat starches have the lowest amylose content. After annealing, soft and hard wheat starches increase relative crystallinity and reduce the pasting properties profile.