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The concentration of a factor in soft wheat flours affecting cookie quality


, : The concentration of a factor in soft wheat flours affecting cookie quality. Cereal Chem 32(1): 26-37

Procedures are described for the fractionation and reconstitution of soft wheat flours, and for the purification of the starch tailings fraction. This fraction had a deleterious effect on cookie spread of reconstituted flours. Purification of this fraction (which consisted principally of removal of granular starch) resulted in progressively greater ability to hydrate and increasingly detrimental effect on cookie spread. The purified starch tailings were very hydrophilic and significantly decreased the spread when added in small quantities to a control flour, their effect being proportional to the quantity added. Additions of similar hydrophilic materials to flours also decreased spread to varying degrees, indicating that the effect of the tailings was perhaps due in great part to their physical rather than chemical properties. Straight-grade flours from harder wheat varieties appeared to contain more of this purified starch tailings component than those of softer varieties, suggesting that varietal differences in cookie baking ability may, at least in part, be attributable to quantitative differences in this fraction. A study of individual mill streams showed that lower-grade flours which gave poorer cookies were also richer in this component. The purified tailings consist for the most part of endosperm cell walls, with some aleurone and bran. They are relatively low in starch and N and rich in pentosans. However, no definite relationship could be established between chemical composition and cookie spread.

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