Alteration of wheat functional properties by extractive and non-extractive contact with ethanol

摘要

The application of low temperature ethanol to the technical separation of wheat protein and starch alters the functionality of the protein. These changes may arise by extraction or redistribution of soluble components within the flour/batter matrix. This study was conducted to describe changes to mixing functionality of wheat flour that were elicited by non-extractive contact, solubles-included (NXC); or extractive contact, solubles–excluded (XC). The solvent was water or 50% to 100% ethanol appliedat 22 or –12. Treated, freeze-dried and ambient-equilibrated samples were developed in a mixograph at 61.8% absorption. Both water contact types and freeze drying led to mixograph changes: up to a 9% decline in peak height (XC), a 2X increase in peak time (XC), and a 20% decrease in peak width (XC). Except at 100%, ethanol XC at 22 markedly altered the flour and led to failure to develop dough-like consistency. However, for ethanol NXC at –12, XC at –12, and NXC at 22 time-to-peak increased up to 20,74 and 132% (except at 100% ethanol). Further, peak height did not change for ethanol NXC at 22, but increased as much as 20% for XC at –12癈. Peak width increased for ethanol XC at –12 but decreased for NXC at 22 or –12癈. These data conservativelysuggest the order of changes that may be experienced in the practical application of the cold ethanol method to developed wheat flour dough.