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Effect of debranning on grains and meal characteristics of different Indian and exotic wheat varieties

Katyal, Mehak, Singh, Narpinder, Virdi, Amardeep Singh, Kaur, Amritpal, Chopra, Nidhi, Agarwal, Shivam, Roy, Joy K.
Food research international 2019 v.123 pp. 327-339
ash content, cooking quality, debranning, dough, gluten, mixing, pasting properties, polymers, protein content, viscosity, water uptake, wheat
The objective of this work was to evaluated the effects of debranning (2% and 4%) of Indian and exotic wheat varieties on pasting, protein profile and rheological properties of meal. Exotic varieties grains showed significant difference in cooking properties despite having similar protein content. Debranned grains of exotic varieties showed significantly lower water uptake (WU) than those from Indian varieties. Ash content, protein content and mixographic properties (mixing time, dough strength) of meal decreased with increase in extent of debranning. With increase in debranning level unextractable polymeric proteins (UnEx-PP) decreased while unextractable monomeric proteins (UnEx-MP) increased. Exotic varieties had lower extractable PP as compared to Indian wheat varieties. With increase in debranning level pasting parameters (final, breakdown and peak viscosity) increased. Exotic varieties showed the higher gluten strength indicated by mixographic parameters. Wheat grains debranned to 4% debranning level showed better cooking properties. Exotic wheat varieties showed better pasting and mixing properties as compared to Indian wheat varieties.