title: Diversity in quality traits amongst Indian wheat varieties II: Paste, dough and muffin making properties.
abstract: The relationship between protein molecular weight (MW) distribution, quality characteristics and muffin making properties amongst Indian wheat varieties were evaluated. Flours from varieties with higher grain weight showed lower proportion of fine particles. Lactic acid solvent retention capacity (LASRC), sedimentation value (SV) and dough stability (DS) correlated with the proportion of 0-55 μm size particles. Paste peak viscosity and breakdown viscosity showed positive correlation with polymeric protein and negatively with monomeric protein, α-amylase activity and sodium carbonate solvent retention capacity (NaSRC). Gluten strength indicators such as DS, dough development time (DDT), LASRC and gluten index (GI) were positively related to polymeric protein and negatively to monomeric protein. Both G' and G″ were correlated significantly with GI, LASRC, DS and DDT. The varieties that possesses high MW glutenin subunits combinations of 91 kDa + 84 kDa + 78 kDa + 74 kDa showed lower G' and G″. Muffin volume was positively correlated with gluten content and LASRC.
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: Amritpal
authors.initials: A
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: Seerat
authors.initials: S
authors.lastname: Bhinder
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: D005433:Flour / Q000032:analysis; D005511:Food Handling; D005983:Glutens / Q000032:analysis; D008970:Molecular Weight; D010316:Particle Size; D010940:Plant Proteins / Q000032:analysis*; D014908:Triticum / Q000737:chemistry* / Q000145:classification / Q000235:genetics; D014783:Viscosity; D000516:alpha-Amylases / Q000378:metabolism
chemical_list: D010940:Plant Proteins; D005983:Glutens; D000516:alpha-Amylases; C037302:glutenin
keywords: Dough rheology and muffins; Farinograph; Mixograph; Particle size; Pasting; Wheat