Effect of grain hardness, fractionation and cultivars on protein, pasting and dough rheological properties of different wheat flours
Abstract
Summary: Coarse flour fractions (CFF s) and fine flour fractions (FFF s) obtained from flour milled from twelve different wheat cultivars varying in grain hardness index (GHI) were evaluated for particle size distribution, pasting and protein characteristics. Cultivars with greater hardness produce flour with high protein content had more proportion of large size particles. FFF had higher unextractable polymeric protein, solvent retention capacity (SRC), sedimentation value (SV) and dough stability (DS) than their corresponding CFF. Both FFF and CFF from cultivars with lower hardness showed lower sodium SRC. CFF showed higher pasting viscosities than their corresponding FFF, and difference in these properties was greater amongst soft cultivars. DS increased with decrease in grain hardness, but medium hard cultivars showed exceptionally higher value. The concentration of HMW‐GS in the CFF was higher than FFF of hard wheat cultivars, whereas the concentration of LMW‐GS in the CFF and FFF was not influenced by the fractionation of flour.
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- Authors
- Singh, N., Katyal, M., Virdi, A. S., Kaur, A., Goyal, A., Ahlawat, A. K., & Mahendru Singh, A.
- Affiliations
- Guru Nanak Dev University (IN)
- Indian Agricultural Research Institute (IN)
- Division of Genetics Indian Agricultural Research Institute New Delhi 110012 India
- Corresponding author
- Singh, Narpinder
- Venue
- International Journal of Food Science & Technology
- Publisher
- Oxford University Press (OUP)
- Published
- 2018-05-31
- Volume
- 53
- Issue
- 9
- Pages
- 2077-2087
- ISSN
- 0950-5423 (ISSN-L)
- 1365-2621
- OpenAlex
- W2805355273
- Cited by
- 12
- References
- 28
- Citations by year
- 2026: 2 · 2025: 1 · 2024: 2 · 2023: 1 · 2022: 1 · 2021: 1 · 2020: 1 · 2019: 2 · 2018: 1
- FWCI
- 1.04
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Journal of Food Science & Technology (publishedVersion)
- Funders
- University Grants Commission
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Wheat and Barley Genetics and Pathology
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- wheat flour, wheat cultivars, dough rheology, pasting properties, protein content, particle size distribution, solvent retention capacity, sedimentation value, dough stability, high molecular weight glutenin subunits, low molecular weight glutenin subunits, unextractable polymeric protein
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