Starch damage, amylase activity and protein content of commercial flours in relation to water absorption and maltose values

Tara, K. A. and Bains, G. S. (1971) Starch damage, amylase activity and protein content of commercial flours in relation to water absorption and maltose values. Journal of Food Science and Technology (Mysore), 8 (3). 105-109, 31 ref..

PDF JFST_8(3)_105-109.pdf Restricted to Registered users only Download (841kB)

Abstract

46 samples of commercially milled flours obtained from various mills and bakeries throughout India were tested for starch damage, amylase activity and protein content in relation to water absorption and maltose value. The mean and range of values, expressed on 14% moisture basis, were: protein (N x 5.7) (%), 9.42, 7.7-12.1; diastatic activity (mg maltose/10 g flour), 170, 103-297; Hagberg falling number (sec), 478, 168-688; damaged starch (Stewart) (%), 4.7, 2.6-8.2; farinograph water absorption (%), 55.8, 52.6-62.0. Multiple regression analysis of water absorption on protein content and damaged starch content and of diastatic activity on liquefaction number and damaged starch content were highly significant.

Item Type:	Article
Uncontrolled Keywords:	FLOUR-; Quality of flour; STARCH-; /Starch damage of flour; AMYLASES-; /amylase activity of flour; PROTEINS-(VEGETABLE); /protein content of flour; WATER-; /water absorption/ of flour; ABSORPTION-; MALTOSE-; /maltose value/ of flour
Subjects:	600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	17 Mar 2010 09:34
Last Modified:	17 Mar 2010 09:34
URI:	http://ir.cftri.res.in/id/eprint/7274

Actions (login required)

View Item