Hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars

The effect of particle size (PS), cultivars (C), and their interactions (PS × C) on the hydration whole wheat flour (WWF) intended for cookie production was evaluated by different approaches. Three Brazilian three sizes were evaluated. Total arabinoxylans content affected PS, increasing up to 6.18 times with reduction in size. Water-soluble more influenced cultivar. water absorption capacity farinograph indicated that PS had a greater influence, high fine flour. Water based swelling kinetics Enslin-Neff device evidenced coarse flour, regardless ORS Vintecinco cultivar demonstrated best properties desired quality short-dough cookies. methods predict flours resulted behaviors, demonstrating presence outer layers grain WWF promotes distinct mechanisms capacity, which are significantly genotype factors.