Effect of debranning on the physico-chemical, cooking, pasting and textural properties of common and durum wheat varieties

The physico-chemical, pasting, cooking and textural properties of common and durum wheat varieties were evaluated. The effect of debranning to the extent of 4 and 8% on these properties was also studied. Durum wheat varieties had higher protein and lower L* value and b* values compared to common wheat. Debranning of grains increased L* value, gruel solids loss and decreased a* value, cooking time and textural parameters. Meals from debranned grains had pastes with higher peak viscosity, breakdown and final viscosity; and lower pasting temperature. Meals from whole and debranned durum wheat showed lower breakdown viscosity compared to those of common wheat. Durum wheat debranned to 4% level had better cooking and textural properties compared to that of common wheat, hence, better suited for bulgur making.