Damaged Starch and Protein Contents in Relation to Water Absorption of Flours of Indian Wheats

The investigation has shown damaged starch to be a significant factor in the high water absorption by 63 straight-run flours of a number of varieties of Indian wheats. A significantly high positive correlation (r = + 0.81 to + 0.87) was obtained between water absorption and damaged starch contents compared to a value of + 0.50 for water absorption and protein content. The prediction of water absorption from damaged starch and protein contents is discussed.