OxidativeGelation–ItsInfluenceonProcessingandEnd-Use.pptVIP

Oxidative Gelation – Its Influence on Processing and End-Use in Soft Wheat Flour A.D. Bettge USDA-ARS Western Wheat Quality Laboratory Pullman, WA USA Quality, Variation and Control Controlling, or understanding variation in quality is important, scientifically and economically. Defining the biochemical influence(s) on quality and developing reliable and informative testing methods allows this control or understanding Allows development of new wheat varieties that require reduced processing input to obtain desired quality. Also shortens product label. Viscosity is a little-studied quality attribute. Viscosity and End-Use Quality Variation Viscosity is an important consideration in batter-based processes, i.e. cakes, batter coatings, donuts, pancake mixes, etc Some biochemical components may contribute both to viscosity and to end-product quality Substantial unexplained variation exists Variation in Viscosity Protein, especially HMW glutenins, can influence viscosity. Lactic acid SRC or SDS-sedimentation are tests Other water-absorbing compounds also contribute: arabinoxylans (aka pentosans, hemicellulose, non-starch carbohydrate). Sucrose SRC is the test Leavening gas (bubbles) affect viscosity Focus here is arabinoxylans and protein Arabinoxylans and Viscosity Xylose backbone, variously substituted with Arabinose Degree of substitution and pattern of substitution determines water solubility Broadly, functionally categorized as water soluble or water insoluble Water soluble arabinoxylans also have ferulic acid moieties attached to arabinose side-chains (insolubles already have ferulic acid cross-linked as part of cell walls) Arabinoxylan Arabinoxylan Structure Stone, 1996, Cereal grain carbohydrates in: Cereal Grain Quality eds: Henry and Kettlewell Arabinoxylans and Oxidative Gelation Under appropriate conditions, ferulic acid moieties can cross link with other ferulic acid moieties or protein side chains forming a large polymeric oxidative gel that sequeste