Relationship of polymeric proteins with pasting, gel dynamic- and dough empirical-rheology in different Indian wheat varieties

The protein characteristics of flours from fifteen Indian wheat varieties were studied and related to pasting, gel viscoelasticity and dough properties. The analysis of polymeric proteins showed glutenins, gliadin and glutenin to gliadin ratio ranged between 28.14 and 40.44%, 45.33 and 55.83% and 0.50 and 0.89, respectively. Paste breakdown was low in flours with higher protein content. Viscoelastic properties of flour gels from different varieties showed significant variation and were dependent more on protein than amylose content. The gelation behavior of cooked pastes measured during cooling and holding at 10 °C was explained by an equation. Dynamic moduli of gels were positively correlated with total protein content and negatively correlated to the percentage of unextractable polymeric protein (UPP). Dough strength was positively related to UPP and glutenin content.

Graphical abstractThe rate of gel formation varied among the different wheat varieties, PDW 233 showing the highest and PBW 509 the lowest. Storage modulus (G′) and slope as function of time (G′; - - - slope) in PDW 233 and PBW 509 showed negative relationship with UPP content (38% and 53%, respectively) and positive relationship with protein content (12% and 10%, respectively).Figure optionsDownload full-size imageDownload as PowerPoint slide