Effect of hydrophobized starch granules on cereal foods - Importance of wheat starch granule surface protein

Abstract

While investigating the flour chlorination that started to whiten the flour, hydrophobicization of wheat starch granules was found by colloidal observation, and the same hydrophobization was found even after dry heat treatment (120°C, 2 hours) of wheat flour and left at room temperature for a long time. It was speculated that the cause of the high quality of castella by aging wheat flour, which had been unknown so far, was probably the hydrophobicization of wheat starch granules, and the involvement of proteins on the surface of wheat starch granules was significant. By improving the elasticity of the hot cake structure, producing high-quality castella, and, in the case of rice/wheat flour bread, by reducing the wheat glutenin SS bond due to its hydrophobicity, the rice/wheat flour bread is dry heat treating the wheat flour or left to stand at room temperature for a long time. It was found that this affected the deterioration of the bread making properties.