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GrainGenes Reference Report: FRT-34-357

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Reference	FRT-34-357
Title	Variation in Minnesota HRS wheats: starch granule size distribution
Journal	Food Research International
Year	2001
Volume	34
Pages	357-363
Author	Peterson DG Fulcher RG
Abstract	Summary: The functional properties of wheat (Triticum aestivum L.) starch, which are responsible for the unique characteristics of many foods, can be in part explained by variations in starch granule sizes. This study characterizes the variation in starch morphology in Minnesota Hard Red Spring wheats and examines the interdependence of the granule size distribution on selected mixing and pasting properties. Starch granule sizes were measured using an automated microscopic imaging instrument in both wheat-meal and flour, and these data were correlated with their respective mixing and pasting properties. Quantitative image analysis showed significant differences (Tukey HSD, P < 0.025) in the mean percentage of wheat-meal large starch granules (> 10 micrometer in diameter) among five varieties commonly grown in Minnesota. The proportion of large starch granules also correlated significantly with the pasting properties of wheat-meal and flour, whereas the proportion of starch granules below 10 micrometer in diameter correlated significantly to the wheat-meal and flour mixing properties
Keyword	[ Hide all but 1 of 40 ] cultivar diameter flour food functional properties genetic variation granule granule size granule size distribution granules hr image analysis instrument minnesota mixing mixing properties morphology particle size distribution pastes pasting pasting properties pasting property processing quality properties quality red red spring wheat size distribution sizes spring spring wheat starch starch granule starch granules starches triticum triticum aestivum wheat wheat flour wheat meal

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