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Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality
- Kaur, Amritpal, Shevkani, Khetan, Katyal, Mehak, Singh, Narpinder, Ahlawat, Arvind Kumar, Singh, Anju Mahendru
- Journal of food science and technology 2016 v.53 no.4 pp. 2127-2138
- amylose, correlation, dough, dough development, durum wheat, flour, gelatinization, granules, noodles, pasting properties, proteins, retrogradation, rheology, swelling (materials), temperature, viscosity
- Starch and flour properties of different Indian durum wheat varieties were evaluated and related to noodle-making properties. Flours were evaluated for pasting properties, protein characteristics (extractable as well as unextractable monomeric and polymeric proteins) and dough rheology (farinographic properties), while starches were evaluated for granule size, thermal, pasting, and rheological properties. Flour peak and final viscosities related negatively to the proportion of monomeric proteins but positively to that of polymeric proteins whereas opposite relations were observed for dough rheological properties (dough-development time and stability). Starches from varieties with higher proportion of large granules showed the presence of less stable amylose-lipids and had more swelling power, peak viscosity and breakdown viscosity than those with greater proportion of small granules. Noodle-cooking time related positively to the proportion of monomeric proteins and starch gelatinization temperatures but negatively to that of polymeric proteins and amylose content. Varieties with more proteins resulted in firmer noodles. Noodle-cohesiveness related positively to the proportion of polymeric proteins and amylose-lipids complexes whereas springiness correlated negatively to amylose content and retrogradation tendency of starches.