Effect of debranning on grains and meal characteristics of different Indian and exotic wheat varieties. (September 2019)

• Record Type: Journal Article
• Authors: Katyal, Mehak; Singh, Narpinder; Virdi, Amardeep Singh; Kaur, Amritpal; Chopra, Nidhi; Agarwal, Shivam; Roy, Joy K.
• Is Part Of: Food research international. Volume 123(2019)
• Page Start: 327
• Page End: 339
• Publication Date: 2019-09
• Subjects: Wheat -- Texture -- Pasting -- Mixograph -- Rheology -- HPLC -- SDS-PAGE; 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.2019.04.036
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: The objective of this work was to evaluated the effects of debranning (2% and 4%) of Indian and exotic wheat varieties on pasting, protein profile and rheological properties of meal. Exotic varieties grains showed significant difference in cooking properties despite having similar protein content. Debranned grains of exotic varieties showed significantly lower water uptake (WU) than those from Indian varieties. Ash content, protein content and mixographic properties (mixing time, dough strength) of meal decreased with increase in extent of debranning. With increase in debranning level unextractable polymeric proteins (UnEx-PP) decreased while unextractable monomeric proteins (UnEx-MP) increased. Exotic varieties had lower extractable PP as compared to Indian wheat varieties. With increase in debranning level pasting parameters (final, breakdown and peak viscosity) increased. Exotic varieties showed the higher gluten strength indicated by mixographic parameters. Wheat grains debranned to 4% debranning level showed better cooking properties. Exotic wheat varieties showed better pasting and mixing properties as compared to Indian wheat varieties. Graphical abstract: Unlabelled Image Highlights: The proportion of polymeric protein (PP) increased with increase in debranning. Meal prepared from debranned grains had lower unextractable PP. Exotic varieties showed better pasting and mixing properties. Exotic varieties had lower extractable PP as compared to Indian wheat varieties. Mixographic properties decreased with increase in extent of debranning.