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Fractionation and grain hardness effect on protein profiling, pasting and rheological properties of flours from medium-hard and extraordinarily soft wheat varieties

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Abstract

In the present study coarse fraction (CF), medium fine fraction (MFF) and fine fraction (FF) were separated from flours milled from medium-hard and extraordinarily soft wheat varieties and were evaluated for various quality characteristics. Grain hardness of medium-hard and extraordinarily soft wheat varieties varied from 77 to 80 and 17 to 18, respectively. Ash and protein content was the highest for FF and the lowest for CF. Varieties with greater hardness produced higher CF and lower of FF. FF showed higher unextractable polymeric protein (UnEx-PP) and dough stability as compared to MFF and CF. FF showed lower damage starch content as related by lower Sodium SRC (NaSRC) as compared to MFF and FF. CF showed higher paste viscosities than FF and difference were greater amongst fractions from varieties with lower grain hardness. FF with greater proportion of small size particles showed greater accumulation of 98 kDa and 85 kDa PPs than CF. This study demonstrated that fractionation of flours can be employed to produce fractions with varied gluten strength required for production of various products.

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Abbreviations

CF:

Coarse fraction

MFF:

Medium fine fraction

FFF:

Fine fraction

GHI:

Grain hardness index

MHW:

Medium-hard wheat

Ex-SW:

Extraordinarily soft wheat

SRC:

Solvent retention capacity

NaSRC:

Sodium carbonate SRC

SuSRC:

Sucrose SRC

LASRC:

Lactic acid SRC

WSRC:

Water SRC

WG:

Wet gluten

DG:

Dry gluten

GI:

Gluten index

PT:

Pasting temperature

PV:

Peak viscosity

BDV:

Breakdown viscosity

FV:

Final viscosity

SBV:

Setback viscosity

WA:

Water absorption

DDT:

Dough development time

DS:

Dough stability

DOS:

Degree of softening

LMW-GS:

Low molecular weight glutenins subunits

HMW-GS:

High molecular weight glutenins subunits

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Acknowledgements

NS acknowledges MOFPI, Govt. of India, for providing funds in the form of a research project. MK acknowledges UGC-BSR for providing financial assistance in the form of Fellowship.

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Authors and Affiliations

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

    Mehak Katyal, Amardeep Singh Virdi, Narpinder Singh, Nidhi Chopra & Amritpal Kaur

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

    Arvind Kumar Ahlawat & Anju Mahendru Singh

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  1. Mehak Katyal
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  2. Amardeep Singh Virdi
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  3. Narpinder Singh
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  4. Nidhi Chopra
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  5. Amritpal Kaur
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  6. Arvind Kumar Ahlawat
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  7. Anju Mahendru Singh
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Correspondence to Narpinder Singh.

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Katyal, M., Virdi, A.S., Singh, N. et al. Fractionation and grain hardness effect on protein profiling, pasting and rheological properties of flours from medium-hard and extraordinarily soft wheat varieties. J Food Sci Technol 55, 4661–4674 (2018). https://doi.org/10.1007/s13197-018-3433-2

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