Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7591238 | Food Chemistry | 2015 | 10 Pages |
Abstract
The grain, flour, dough and noodle making properties of Indian durum wheat varieties were evaluated. Varieties having higher grain weight had lower hardness and higher yellow pigment content. Gluten performance index showed positive correlation with α-helix and negative with intermolecular + antiparallel-β-sheets in gluten. The proportion of extracted polymeric proteins was related to dough strength. Elastic (Gâ²) and loss (Gâ³) modulus of dough were positively correlated to intermolecular + antiparallel-β-sheets and negatively with β-turn+ β-sheets proportion of dough and gluten. PDW291 with exceptionally higher Gâ² and Gâ³ and best noodle making properties showed the presence 90 kDa and 88 kDa polypeptides corresponding to 14 + 15 and type 2 banding pattern.
Keywords
mixograph peak timeTGWMPHGPiMPTLMW-GSHMW-GSHardness indexSRCextractable polymeric proteinhigh molecular weight-glutenin subunitsMPWWSRCLASRCG″G′PCASDS–PAGEGumcohesivenessPrincipal component analysisWater absorptionRheologyNoodlesYellow pigmentGluten indexFTIRSolvent retention capacityElastic modulusviscous modulusThousand grain weightunextractable polymeric proteinHPLCCOHDurum wheat
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Amritpal Kaur, Narpinder Singh, Seeratpreet Kaur, Mehak Katyal, Amardeep Singh Virdi, Davinder Kaur, Arvind Kumar Ahlawat, Anju Mahendru Singh,