title: Relationship of various flour properties with noodle making characteristics among durum wheat varieties.
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 (G') and loss (G″) 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 G' and G″ and best noodle making properties showed the presence 90 kDa and 88 kDa polypeptides corresponding to 14+15 and type 2 banding pattern.
authors.affiliation: Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India.
authors.forename: Amritpal
authors.initials: A
authors.lastname: Kaur
authors.affiliation: Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India. Electronic address: narpinders@yahoo.com.
authors.forename: Narpinder
authors.initials: N
authors.lastname: Singh
authors.affiliation: Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India.
authors.forename: Seeratpreet
authors.initials: S
authors.lastname: Kaur
authors.affiliation: Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India.
authors.forename: Mehak
authors.initials: M
authors.lastname: Katyal
authors.affiliation: Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India.
authors.forename: Amardeep Singh
authors.initials: AS
authors.lastname: Virdi
authors.affiliation: Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India.
authors.forename: Davinder
authors.initials: D
authors.lastname: Kaur
authors.affiliation: Division of Genetics, Indian Agricultural Research Institute, New Delhi 110012, India.
authors.forename: Arvind Kumar
authors.initials: AK
authors.lastname: Ahlawat
authors.affiliation: Division of Genetics, Indian Agricultural Research Institute, New Delhi 110012, India.
authors.forename: Anju Mahendru
authors.initials: AM
authors.lastname: Singh
mesh_terms: D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005433:Flour / Q000032:analysis*; D014908:Triticum / Q000737:chemistry*
keywords: Durum wheat; FTIR; HPLC; Noodles; Rheology; SDS–PAGE; Yellow pigment