Physicochemical, thermal and rheological properties of commercial wheat flours and corresponding starches

Abstract The quality attributes, including physicochemical, thermal and rheological properties of commercial bread, pau, multipurpose and cake flours, as well as their corresponding isolated starches were analyzed. Bread flour showed the highest solvent retention capacity (SRC) and gluten performance index (GPI), suggesting better functionality than others. Starch was isolated from all types of flour and fractionated into A-type and B-type starch granules. A-type disk-like starch granule had larger diameter (>10 μm) than B-type spherical starch granule (