Extraordinarily soft, medium-hard and hard Indian wheat varieties: Composition, protein profile, dough and baking properties

被引：39

作者：

Katyal, Mehak ^{[1
]}

Singh, Narpinder ^{[1
]}

Virdi, Amardeep Singh ^{[1
]}

Kaur, Amritpal ^{[1
]}

Chopra, Nidhi ^{[1
]}

Ahlawat, Arvind Kumar ^{[2
]}

Singh, Anju Mahendru ^{[2
]}

机构：

[1] Guru Nanak Dev Univ, Dept Food Sci & Technol, Amritsar 143005, Punjab, India

[2] Indian Agr Res Inst, Div Genet, New Delhi 110012, India

来源：

FOOD RESEARCH INTERNATIONAL | 2017年 / 100卷

关键词：

HPLC; SDS-PAGE; Particle size; Pasting; Farinograph; Mixograph; Dough rheology; Muffins; SOLVENT RETENTION CAPACITY; PARTICLE-SIZE DISTRIBUTION; RHEOLOGICAL PROPERTIES; WINTER-WHEAT; GLUTENIN SUBUNITS; FLOUR PROPERTIES; QUALITY TRAITS; HMW-GS; GRAIN; DIVERSITY;

D O I：

10.1016/j.foodres.2017.08.050

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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-beta-sheets (IM-beta-sheets) than those from MHW and HW. Muffins volume increased with decrease hi 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.

引用

页码：306 / 317

页数：12

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