Physicochemical, rheological and structural properties of selected cultivars of wheat (T. aestivum)

The characterization of the physicochemical properties of wheat flour and the rheological characteristics of dough is necessary to predict processing behavior, functionality, and end-product development. Differential scanning calorimetry, pasting analysis, FTIR spectroscopy, X-ray diffraction study, and rheological measurements were used to analyze the wheat flour of different cultivars. The thermal and pasting parameters varied significantly (p <= 0.05) among the cultivars and showed a negative correlation with amylose content. The FTIR spectra of all wheat flour showed a weaker intensity of absorption peak at 1540 cm(-1) and 1420 cm(-1) associated with amide II and amide III bands. The relative crystallinity showed a significant positive correlation with HPV and CPV (hot and cold paste viscosities) and a negative correlation with amylose content. The rheological characteristics were analyzed by amplitude sweep (AS), frequency sweep (FS), and creep-recovery test of dough. The AS/FS results showed a weak gel-like structure reflecting a more elastic nature than viscous behavior. GMODIFIER LETTER PRIME and GMODIFIER LETTER PRIMEMODIFIER LETTER PRIME positively correlated with pasting viscosities i.e., peak (PV), CPV, and breakdown viscosities. Viscoelastic compliance (J1) of recovery showed a significant negative correlation with textural parameters, i.e., chewiness and gumminess. Principal component analysis (PCA) reflected 71% of the cumulative variance and PC1 accounted for maximum variance (34%) with PV, HPV, CPV, T-p (peak temperature), 1047/1022 cm(-1), crystallinity, and G' as the main factors.