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Wheat carbohydrates: structure and functionality

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Wheat

Abstract

Wheat carbohydrates have been studied extensively over the years in terms of structure and functionality as related to a particular end-product. Perhaps the majority of studies on functionality have been concerned with their importance in bread and bread-type products. In the roller milling process one of the major objectives is to produce a white flour from the endosperm portion of the wheat kernel. This necessitates a repeated grinding and sieving operation to remove the outer components of the kernel, primarily the bran and germ. The chemical composition of the bran and endosperm portions of the wheat kernel varies and consequently usage of a wholewheat flour as opposed to a white flour will respond differently in end-product functionality. The major carbohydrate found in the endosperm or flour portion of the kernel is the starch. Other carbohydrate material includes free sugars, glucofructans and hemicelluoses (pentosans). In the outer layer of the wheat kernel (bran), the starch present is normally a contaminant from the endosperm. The carbohydrate materials found in this fraction would include cellulose, hemicellulose and free sugars.

Published with the approval of the Director, North Dakota Agricultural Experiment Station.

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Authors
  1. B. L. D’Appolonia
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  2. P. Rayas-Duarte
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Editor information

Editors and Affiliations

  1. Department of Food Science, University of Manitoba, Winnipeg, R3T 2N2, Manitoba, Canada

    W. Bushuk

  2. Department of Food Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada

    V. F. Rasper

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© 1994 Springer Science+Business Media Dordrecht

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D’Appolonia, B.L., Rayas-Duarte, P. (1994). Wheat carbohydrates: structure and functionality. In: Bushuk, W., Rasper, V.F. (eds) Wheat. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2672-8_8

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  • DOI: https://doi.org/10.1007/978-1-4615-2672-8_8

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-6148-0

  • Online ISBN: 978-1-4615-2672-8

  • eBook Packages: Springer Book Archive

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