Diversity in quality traits amongst Indian wheat varieties II: Paste, dough and muffin making properties

作者：Singh Narpinder^*; Kaur Amritpal; Katyal Mehak; Bhinder Seerat; Ahlawat Arvind Kumar; Singh Anju Mahendru

来源：Food Chemistry, 2016, 197: 316-324.

DOI：10.1016/j.foodchem.2015.10.035

• Wheat, Particle size
• Pasting
• Farinograph
• Mixograph
• Dough rheology and muffins

The relationship between protein molecular weight (MW) distribution, quality characteristics and muffin making properties amongst Indian wheat varieties were evaluated. Flours from varieties with higher grain weight showed lower proportion of fine particles. Lactic acid solvent retention capacity (LASRC), sedimentation value (SV) and dough stability (DS) correlated with the proportion of 0-55 mu m size particles. Paste peak viscosity and breakdown viscosity showed positive correlation with polymeric protein and negatively with monomeric protein, alpha-amylase activity and sodium carbonate solvent retention capacity (NaSRC). Gluten strength indicators such as DS, dough development time (DDT), LASRC and gluten index (GI) were positively related to polymeric protein and negatively to monomeric protein. Both G' and G '' were correlated significantly with GI, LASRC, DS and DDT. The varieties that possesses high MW glutenin subunits combinations of 91 kDa + 84 kDa + 78 kDa + 74 kDa showed lower G' and G ''. Muffin volume was positively correlated with gluten content and LASRC.

• 出版日期2016-4-15