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Impact of chlorine treatment on properties of wheat flour and its components in the presence of sucrose

Bosmans, Geertrui M., Peene, Louis J., Van Haesendonck, Ingrid, Brijs, Kristof, Delcour, Jan A.
Food chemistry 2019 v.274 pp. 434-443
amylose, chlorination, chlorine, gels, gluten, hydrophobicity, leaching, lipids, nuclear magnetic resonance spectroscopy, protons, solvents, starch granules, sucrose, viscosity, wheat flour
Chlorine treatment increases the surface hydrophobicity of starch granules of soft wheat flour and reduces its gluten network forming capacity and apparent content of the flour lipids, the latter presumably by forming chlorinated derivatives. It also increases its solvent holding capacity as shown by proton nuclear magnetic resonance (1H NMR) experiments in presence of sucrose. The exchanging protons in the extra-granular space are present in an environment with restricted mobility, indicating strong interactions between chlorinated soft wheat flour (CSWF) components and solvent. Chlorination reduced the capability of free flour lipids to shield starch granules during rapid visco analysis (RVA). The higher viscosity reached in RVA with CSWF was attributed to not only its lipids having different properties but also its protein, resulting in improved starch swelling and amylose leaching. Finally, 1H NMR indicated that starch and protein networks in CSWF-sucrose gels were better structured than in gels prepared from non-chlorinated flour.