Evaluation of Vitreous and Starchy Syrian Durum (Triticum Durum) Wheat Grains: The Effect of Amylose Content on Starch Characteristics and Flour Pasting Properties

Abstract

The physiochemical composition of durum wheat cultivars was studied in order to investigate the influence of vitreousness on the chemical composition of starch and its thermal and pasting properties. Six durum wheat lines were chosen and grown in northern Syria. Grains of each cultivar were visually sorted according to the degree of vitreousness into fully vitreous and fully starchy fractions. Amylose/amylopectin ratio and total starch was determined using Megazyme methods, while thermal and pasting properties were determined using DSC and RVA. Starchy kernels were higher in total starch than vitreous kernels but showed a decreased amylose content. Negative linear relations were found between amylose content, and both peak viscosity and breakdown. Trends in variation of gelatinisation characteristics were observed between vitreous and starchy kernels from the same cultivar, with higher total enthalpy being associated with starchy grains compared with vitreous grains of the same line.

Composition, Functional Properties, Starch Digestibility, and Cookie‐Baking Performance of Dry Bean Powders from 25 Michigan‐Grown Varieties

“…The larger ΔH of starch gelatinization in the wheat flour was consistent with its higher starch content (73.7%) ( Table I). The results were in good agreement with those reported previously (Ravi et al 1999;El-Khayat et al 2003;Mira et al 2005), which could be attributed to the substantially higher protein contents (19.1-26.6%) and lower starch contents (34.4-44.5%) of the bean powders compared with those of the Aubrey wheat flour (11.6% protein and 73.7% starch) ( Table I). Pasting Properties.…”

Effect of guar gum content on some physical and nutritional properties of extruded products

“…The final viscosity at 0% fibre was 3.53 ± 0.1, 5.40 ± 0.3, 3.32 ± 0, and 5.06 ± 0 RVU in maize, potato, rice and wheat based products, respectively. The low viscosity of extruded products assessed by RVA has been associated to the gelatinization and disruption of the starch granules during the high shear and high temperature of extrusion (El-Khayat et al, 2003;Bouvier, 2001;Tester and Morrison, 1990;Rojas et al, 1999). The type of flour (results not shown) and the percentage of added fibre affected the pasting properties of extruded products (P-value < 0.05).…”

Stability of Grain Yield of Durum Wheat Genotypes by Ammi Model

“…is a tetraploid species with two diploid genomes AA and BB. It is characterized by possessing grains showing a high degree of virtuousness, relatively high endosperm hardness and being amber in color (El-Khayat et al 2003). It has a hardest tissue than bread wheat (T. aestivum L.).…”