Dough-Mixing Characteristics of Wa xy Wheat Flours and Breadmaking Qualities of Waxy Wheat Glutens

Abstract

Potential uses of recently developed waxy wheats have been under heavy investigation. The objectives of this study
were to investigate the dough-mixing characteristics and breadmaking qualities of vital glutens isolated from waxy wheat
flours. Kernel properties of the waxy wheats were comparable with the partial waxy and nonwaxy control wheats.
However, the waxy wheats yielded about 5% less flour. Amylose contents of the waxy, partial waxy and nonwaxy flours
were, respectively, <1.5, 21.3, and 27.6%. All of the waxy flours contained reduced levels of total starch, whereas several
waxy flours possessed elevated levels of pentosans. Dough-mixing characteristics of the waxy flours were inferior to the
controls. The waxy flours had shorter mixing times with lower mixing tolerances. In a starch-stress baking test, the vital
glutens isolated from the waxy and control flours yielded breads with comparable loaf volumes and crumb grain scores.
This indicates that vital glutens isolated from waxy wheats can perform similarly to the vital glutens isolated from partial
waxy or nonwaxy wheat flours when used in bread formulations for the purpose of dough-strengthening.