Maltose formation from wheat flour with different degrees of damaged starch

Six types of wheat flour with different degrees damaged starch were used to prepare dough by adding 3.0 times the amount water that on a weight basis. The maltose formed during rest at 60 °C increased sharply early stage and then asymptotically approached constant value, M∞. initial M0 was proportional degree starch, but M∞ independent 0.291 ± 0.015 g maltose/g (mean S.D.). possible be formed, M∞−M, normalized difference between M0, (M∞−M)/(M∞−M0), which could expressed Weibull equation as function resting time. Both rate k shape coefficient n did not depend starch; = 1.19 0.16 h−1 0.601 0.091, respectively.