Extraordinarily soft, medium-hard and hard Indian wheat varieties: Composition, protein profile, dough and baking properties. (October 2017)

• Record Type: Journal Article
• Authors: Katyal, Mehak; Singh, Narpinder; Virdi, Amardeep Singh; Kaur, Amritpal; Chopra, Nidhi; Ahlawat, Arvind Kumar; Singh, Anju Mahendru
• Is Part Of: Food research international. Volume 100 Part 2(2017)
• Page Start: 306
• Page End: 317
• Publication Date: 2017-10
• Subjects: Ex-SW extraordinarily soft wheat -- MHW medium-hard wheat -- HW hard wheat -- GHI grain hardness index -- SV sedimentation value -- Ex-PP extractable polymeric protein -- Ex-MP extractable monomeric protein -- UnEx-PP unextractable polymeric Protein -- UnEx-MP unextractable monomeric protein -- SRC solvent retention capacity -- NaSRC sodium carbonate SRC -- SuSRC sucrose SRC -- WSRC water SRC -- PT pasting temperature -- PV peak viscosity -- BDV breakdown viscosity -- FV final viscosity -- SBV setback viscosity -- WA water absorption -- DDT dough development time -- DS dough stability -- DOS degree of softening -- MPT mixograph peak time -- MPW mixograph peak width -- LPV left peak value -- LPW left peak width -- RPV right peak value -- RPW right peak width -- WS weakening slope -- G′ elastic modulus -- G″ viscous modulus -- PCA principal component analysis; HPLC -- SDS-PAGE -- Particle size -- Pasting -- Farinograph -- Mixograph -- Dough rheology -- Muffins; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2017.08.050
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: Hard wheat (HW), medium-hard wheat (MHW) and extraordinarily soft wheat (Ex-SW) varieties with grain hardness index (GHI) of 83 to 95, 72 to 80, 17 to 29 were evaluated for pasting, protein molecular weight (MW) distribution, dough rheology and baking properties. Flours from varieties with higher GHI had more protein content, ash content and paste viscosities. Ex-SW had more glutenins proportion as compared to HW and MHW. Flours from Ex-SW varieties showed lower NaSRC, WA and mixographic parameters as compared to HW and MHW. Dough from flours milled from Ex-SW had higher Intermolecular-β-sheets (IM-β-sheets) than those from MHW and HW. Muffins volume increased with decrease in GHI, Ex-SW varieties had more muffin volume and less air space. The accumulation of polypeptides (PPs) varied significantly in different varieties. Ex-SW variety (QBP12-10) showed accumulation of 98, 90, 81 and 79 kDa PPs, which was unique and was different from other varieties. Graphical abstract: Highlights: Varieties with higher grain hardness had more protein content, paste viscosities. Extraordinarily soft wheat varieties had lower water absorption, more muffin volume. Paste viscosities were correlated to dough stability, dough rheological parameters. Extractable and unextractable polymeric proteins were related to grain hardness. QBP12-10 variety only showed accumulation of 98, 90, 81 and 79 kDa polypeptides.