Diversity in grain, flour, dough and gluten properties amongst Indian wheat cultivars varying in high molecular weight subunits (HMW-GS)

作者：Kaur Amritpal; Singh Narpinder^*; Ahlawat Arvind Kumar; Kaur Seeratpreet; Singh Anju Mahendru; Chauhan Harshita; Singh Gyanendra Pratap

来源：Food Research International, 2013, 53(1): 63-72.

DOI：10.1016/j.foodres.2013.03.009

• Wheat flour
• Pasting
• Dough rheology
• Farinograph
• Dynamic rheometry
• Gluten index
• Particle size
• HMW glutenins subunits

Physico-chemical and rheological properties of Indian wheat cultivars varying in HMW-GS were evaluated. Cultivars having subunits of: 20 (GLU-B1) and 2 + 12 (GLU-D1) exhibited very weak dough stability (DS) i.e. 1.7-1.9 min; 2 + 12 (GLU-D1) and 7 + 9 (GLU-B1) as well as 5 + 10 (GLU-D1) with 7 or 7 + 9 (GLU-B1) were weak (2.8-4.4 min) and 17 + 18 (GLU-B1) with 2 + 12 or 5 + 10 (GLU-D1) and 7 + 8 (GLU-B1) with 5 + 10 (GLU-D1) were strong (8.8-13.8 min). Hardness showed negative correlation with flour recovery and fine particles. Gluten index (GI) did not show any relationship with protein and DS however was negatively correlated with gluten content (GC). Gland GC should be cautiously used while evaluating Indian wheat quality. DS was positively correlated with sedimentation value (SV) and negatively with GC. Water absorption was positively correlated with protein and dry gluten while negatively with SV and gluten scores. Fine particles affect significantly DS and development time. G' and G '' of gluten was positively correlated with SV and DS.

• 出版日期2013-8