The role of wheat flour minor components in predicting water absorption

Résumé fourni par la source

Water absorption in wheat flour is a crucial parameter for optimizing bread-making processes. The determinants of wheat flour water absorption were investigated through the analysis of 28 compositional and technological properties of 150 wheats grown in France. A multiple linear regression approach was used to predict the water absorption, selecting the best model through successive examination of Bayesian Information Criterion, Variance Inflation Factor and minimizing the total number of variables. A model with protein content, soluble starch, damaged starch and specific viscosity from water extractable arabinoxylans was identified as the best trade-off between the number of variables and the predictive performances among all possible models. Soluble Starch, varying between 1.11 and 6.21 g/100 g flour a new criterion measured alongside water-extractable arabinoxylans content, varying between 0.26 and 0.86 g/100 g flour, shows significant potential to predict water absorption compared to damaged starch. • Protein and damaged starch are major components affecting flour water absorption • Arabinoxylans, though minor components, significantly impact water absorption • Water-extractable arabinoxylan induces viscosity, impacting water absorption • Soluble starch is proposed as a marker for damaged starch

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.