Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality

Journal of Food Science and Technology

Volumn 53, Issue 4, 2016, Pages 2127-2138

  Kaur, Amritpal ^a   Shevkani, Khetan ^a   Katyal, Mehak ^a   Singh, Narpinder ^a   Ahlawat, Arvind Kumar ^b   Singh, Anju Mahendru ^b  

^a GURU NANAK DEV UNIVERSITY   (India)

^b INDIAN AGRICULTURAL RESEARCH INSTITUTE   (India)

Author keywords

Durum wheat; HPLC; Noodles; Proteins; Rheology; Starches

Indexed keywords

CYCLODEXTRINS; ELASTICITY; GELATION; GRANULATION; LIPIDS; RHEOLOGY; STARCH; VISCOSITY;

BREAKDOWN VISCOSITY; DOUGH RHEOLOGICAL PROPERTIES; DURUM WHEATS; FARINOGRAPHIC PROPERTIES; HPLC; NOODLES; RHEOLOGICAL PROPERTY; STARCH GELATINIZATION;

PROTEINS;

EID: 84964556434     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-016-2202-3     Document Type: Article

References (39)

1. AACC (2000) Approved methods of the American Association Of Cereal Chemists, 10th edn. American Association of Cereal Chemists, St Paul, MN
2. Blazek J, Copeland L (2008) Pasting and swelling properties of wheat flour and starch in relation to amylose content. Carbohydr Polym 71:380–387
3. Don C, Lookhart G, Naeem H, MacRitchie F, Hamer RJ (2005) Heat stress and genotype affect the glutenin particles of the glutenin macropolymer-gel formation. J Cereal Sci 42:69–80
4. Elliasson AC (1994) Interaction between starch and lipids studied by DSC. Thermochim Acta 246:343–356
5. Galvez FCF, Resurreccion AVA (1992) Reliability of the focus group technique in determining the quality characteristics of mung bean noodles. J Sens Stud 7:315
6. Gupta RB, Khan K, Macritchie F (1993) Biochemical basis of flour properties in bread wheats. 1. effeects of variation in the quantity and size distribution of polymeric protein. J Cereal Sci 18:23–44
7. Halversan J, Zeleny L (1988) Criteria of wheat quality. In: Pomeranz Y (ed) Wheat chemistry and technology 1st vol. American Association of Cereal Chemists Inc, St. Paul, pp. 15–45
8. Hou GG (2010) Preface. In: Hou GG (ed) Asian noodles: science, technology, and processing. John Wiley & Sons, Inc, Hoboken, New Jersey, pp. ix–xii
9. Hung PV, Yamamori M, Morita N (2005) Formation of enzyme resistant starch in bread as affected by high-amylose wheat flour substitutions. Cereal Chem 82:690–694
10. Jacobson MR, Obanni M, BeMiller JN (1997) Retrogradation of starches from different botanical sources. Cereal Chem 74:571–578
11. Kaur A, Shevkani K, Singh N, Sharma P, Kaur S (2015a) Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches. J Food Sci Technol 52:8113–8121
12. Kaur A, Singh N, Kaur S, Katyal M, Virdi AS, Kaur D, Ahlawat AK, Singh AM (2015b) Relationship of various flour properties with noodle making characteristics amongst durum wheat varieties. Food Chem 188:517–526
13. Khatkar BS (2006) Effect of high Mr glutenin subunits on dynamic rheological properties and bread making qualities of wheat glutenin. J Food Sci Technol 43:382–387
14. Khatkar BS, Schofield JD (1997) Molecular and physicochemical basis of bread making properties of wheat gluten proteins. J Food Sci Technol 34:85–103
15. Leach HW, McCowen LD, Schoch TJ (1959) Structure of the starch granule. I. swelling and solubility patterns of various starches. Cereal Chem 36:534–537
16. Ma DY, Zhang J, Lou XY, Wang XN, Wang CY, Guo TC (2014) Color, cooking properties and texture of yellow alkaline noodles enriched with millet and corn flour. Int Food Res J 21:1187–1192
17. Morita N, Maeda T, Hung PV, Watanabe M, Handoyo T, Yamamori M (2003) Textural properties and microscope observation of noodles made from various novel wheat flours. In: Proceedings of the 53rd Australian Cereal Chemistry conference (pp. 153–156)
18. Novaro P, D’Egidio MG, Mariani BM, Nardi S (1993) Combined effects of protein content and high temperature drying systems on pasta cooking quality. Cereal Chem 70:716–719
19. Perera C, Hoover R (1999) Influence of hydroxypropylation on retrogradation properties of native, defatted and heat-moisture treated potato starches. Food Chem 64:361–375
20. Ratnayake WS, Hoover R, Warkentin T (2002) Pea starch: composition, structure and properties-a review. Starch-Starke 54:217–234
21. Rharrabti Y, Royo C, Villegas D, Aparicio N, del Moral LG (2003) Durum wheat quality in Mediterranean environments: I. quality expression under different zones, latitudes and water regimes across Spain. Field Crop Res 80:123–131
22. Ring SG, Collona P, Panson KJ, Kalicheversky MT, Miles MJ, Morris VJ, et al. (1987) The gelation and crystallization of amylopectin. Carbohydr Res 162:277–293
23. Sasaki T, Yasui T, Kohyama K (2008) Influence of starch and gluten characteristics on rheological properties of wheat flour gels at small and large deformation. Cereal Chem 85:329–334
24. Seib PA (2000) Reduced-amylose wheats and Asian noodles. Cereal Foods World 45:504–512
25. Shevkani K, Singh N, Singh S, Ahlawat AK, Singh AM (2011) Relationship between physicochemical and rheological properties of starches from Indian wheat lines. Int J Food Sci Technol 46:2584–2590
26. Shevkani K, Kaur A, Singh G, Singh B, Singh N (2014) Composition, rheological and extrusion behaviour of fractions produced by three successive reduction dry milling of corn. Food Bioprocess Technol 7:1414–1423
27. Shevkani K, Kaur A, Kumar S, Singh N (2015) Cowpea protein isolates: functional properties and application in gluten-free rice muffins. LWT Food Sci Technol 63:927–933
28. Singh M, Khatkar BS (2005) Structural and functional properties of wheat storage proteins: A review. J Food Sci Technol 42:455–471
29. Singh S, Singh N, Isono N, Noda T (2010) Relationship of granule size distribution and amylopectin structure with pasting, thermal and retrogradation properties in wheat starches. J Agric Food Chem 58:1180–1188
30. Singh S, Singh N, MacRitchie F (2011) Relationship of polymeric proteins with pasting, gel dynamic- and dough empirical-rheology in different Indian wheat varieties. Food Hydrocoll 25:19–24
31. Singh N, Shevkani K, Kaur A, Thakur S, Parmar N, Virdi AS (2014) Characteristics of starch obtained at different stages of purification during commercial wet milling of maize. Starch 66:668–677
32. Singh N, Kaur A, Katyal M, Bhinder S, Ahlawat AK, Singh AM (2016a) Diversity in quality traits amongst Indian wheat varieties II: Paste, dough and muffin making properties. Food Chem 197:316–324
33. Singh N, Kaur N, Katyal M, Kaur A, Shevkani K (2016b) Characteristics of starch separated from coarse and fine flour fractions obtained from hard, medium-hard and soft Indian wheat cultivars. Starch (Accepted manuscript, doi:10.1002/star.201600012)
34. Subda H (1991) Biochemical and technological characterstics of spring and winter wheat I. protein content and quality. Hodowla-Roslin-Akli, Atyzcacja-I-Nasiennic 35:69–82
35. Tan HZ, Li ZG, Tan B (2009) Starch noodles: history, classification, materials, processing, structure, nutrition, quality evaluating and improving. Food Res Int 42:551–576
36. Wickramasinghe HAM, Miura H, Yamachi H, Noda T (2005) Comparison of the starch properties of Japanese wheat varieties with those of popular commercial wheat classes from the USA, Canada and Australia. Food Chem 93:9–15
37. Williams PC, Kuzina FD, Hlynka I (1970) A rapid calorimetric procedure for estimating the amylose content of starches and flours. Cereal Chem 47:411–420
38. Zhang B, Li X, Liu J, Xie F, Chen L (2013) Supramolecular structure of A-and B-type granules of wheat starch. Food Hydrocoll 31:68–73
39. Zhang P, He Z, Zhang Y, Xia X, Chen D, Zhang Y (2008) Association between % SDS unextractable polymeric protein (%UPP) and end-use quality in Chinese bread wheat cultivars. Cereal Chem 85:696–700