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

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Abstract

Starch and flour properties of different Indian durum wheat varieties were evaluated and related to noodle-making properties. Flours were evaluated for pasting properties, protein characteristics (extractable as well as unextractable monomeric and polymeric proteins) and dough rheology (farinographic properties), while starches were evaluated for granule size, thermal, pasting, and rheological properties. Flour peak and final viscosities related negatively to the proportion of monomeric proteins but positively to that of polymeric proteins whereas opposite relations were observed for dough rheological properties (dough-development time and stability). Starches from varieties with higher proportion of large granules showed the presence of less stable amylose-lipids and had more swelling power, peak viscosity and breakdown viscosity than those with greater proportion of small granules. Noodle-cooking time related positively to the proportion of monomeric proteins and starch gelatinization temperatures but negatively to that of polymeric proteins and amylose content. Varieties with more proteins resulted in firmer noodles. Noodle-cohesiveness related positively to the proportion of polymeric proteins and amylose-lipids complexes whereas springiness correlated negatively to amylose content and retrogradation tendency of starches.

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Acknowledgment

AK thanks Science and Engineering Research Board (SERB), Govt. of India, New Delhi for providing financial Assistance in the form of Major Research Project (SR/FT/LS-48/2012).

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Authors and Affiliations

  1. Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005, India

    Amritpal Kaur, Khetan Shevkani, Mehak Katyal & Narpinder Singh

  2. Division of Genetics, Indian Agricultural Research Institute, New Delhi, 110012, India

    Arvind Kumar Ahlawat & Anju Mahendru Singh

Authors
  1. Amritpal Kaur
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  2. Khetan Shevkani
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  3. Mehak Katyal
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  4. Narpinder Singh
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  5. Arvind Kumar Ahlawat
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  6. Anju Mahendru Singh
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Corresponding author

Correspondence to Amritpal Kaur.

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Research highlights

• Different durum wheat varieties were evaluated for starch, flour and noodle-making properties

• Flour properties related to protein composition while starch properties depended on granule size, amylose and amylose-lipid

• Noodle-making properties of different durum wheat varieties depended on both starch and flour characteristics

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Kaur, A., Shevkani, K., Katyal, M. et al. Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality. J Food Sci Technol 53, 2127–2138 (2016). https://doi.org/10.1007/s13197-016-2202-3

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  • DOI: https://doi.org/10.1007/s13197-016-2202-3

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