Relationships of flour characteristics with Isolated Starch Properties in Different Chinese Wheat Varieties

Flour and isolated total starch granules (TS), A-type starch granules (AS), and B-type starch granules (BS) characteristics as well as their relationships were evaluated. Flour from varieties with higher grain hardness index (GHI) exhibited higher damaged starch content, SDS-sedimentation values (SDS), and water SRC (W-SRC). GHI showed a negative correlation with breakdown viscosity (BDV) and swelling power of TS while positive with solubility of BS. BS from varieties with higher hardness showed lower pasting viscosity compared to that from lower hardness. Damaged starch, W-SRC, Sucrose SRC (S-SRC), water absorption, and extensional resistance of flour showed a negative correlation with AS content. Protein content, SDS, curve area, and extensional resistance of flour showed a negative correlation with BDV and setback viscosity (SV) of TS. Damage starch, W-SRC, and S-SRC of flour showed a positive correlation with pasting viscosities and solubility of BS while negative with swelling power of TS and AS. Pasting properties of flour showed a positive correlation with BDV, SV, and gel hardness of BS while negative with solubility, gel springiness, and cohesiveness of BS. The results demonstrated wheat flour and starch characteristics were related to grain texture, furthermore, starch granule size affected flour functionality and end-use quality.