Extraordinarily soft, medium-hard and hard Indian wheat varieties: Composition, protein profile, dough and baking properties

Katyal, Mehak; Singh, Narpinder; Virdi, Amardeep Singh; Kaur, Amritpal; Chopra, Nidhi; Ahlawat, Arvind Kumar; Singh, Anju Mahendru

doi:10.1016/j.foodres.2017.08.050

Cited by 39 publications

(33 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition to a low molecular weight band around 6.5 kD and few prominent bands were seen around 30 kD, which were mainly due to a, b, c-gliadins and the bands between 85 and 116 kD could be due to the presence high molecular weight glutenin subunits (lanes 8-9). Earlier, Katyal et al (2017) also reported the presence of major polypeptides ranging from 30 to 68 kD in their study on Indian wheat varieties. The polypeptides of 38-68 kD were classified as x gliadins, whereas the 30-34 kD were classified as k-(gamma), b-(beta) and a-gliadins.…”

Section: Sds-page Analysismentioning

confidence: 83%

Influence of multigrain premix on nutritional, in-vitro and in-vivo protein digestibility of multigrain biscuit

Kumar

Sharma

2018

J Food Sci Technol

View full text Add to dashboard Cite

Effect of addition of multigrain premix (MGP) prepared using a combination of cereals, pulses and oilseeds at 40% level, on nutritional properties of multigrain biscuit, its in-vitro and in-vivo protein digestibility and protein profiling were studied. The incorporation of MGP significantly increased the protein content (from 7.37 to 16.61%), insoluble dietary fiber (from 1.71 to 6.67%), soluble dietary fiber (from 0.46 to 2.42%). The significant increase in the levels of isoleucine (ND-34.79%), methionine (0.04 to 7.65%), tryptophan (0.22 to 5.95%) valine (0.38 to 16.58%), lysine (0.36 to 7.32%), and threonine (0.51 to 7.2%) was observed, whereas fatty acid profile of MGP incorporated biscuits showed increased polyunsaturated fatty acids and decreased saturated fatty acids. The vitamin-mineral profile of MGP incorporated biscuits showed increased the thiamin (0.07-0.21 mg/ 100 g), riboflavin (0.09-0.28 mg/100 g), calcium (12.89-45.28 mg/100 g) and iron (1.13-3.47 mg/100 g) contents. The in-vitro protein digesibility of multigrain and control biscuits indicated that the proteins present in multigrain biscuits had high digestibility (71.73%) as compared to control biscuit (38.13%). The in-vivo studies indicated that, the protein quality of multigrain biscuits was comparable with casein protein with high protein efficiency ratio of 3.02. The electrophoretic pattern of multigrain biscuits showed subunit molecular weight distribution of different protein units and aggregation of protein bands at high molecular weight region of 85 to 166 kD. The outcome of the study indicated the possibility of utilising MGP to improve the overall nutritional quality of biscuits. Keywords Multigrain biscuit Á Amino acid profile Á Fatty acid profile Á In-vitro protein digestibility Á In-vivo protein digestibility Á SDS-PAGE

show abstract

Section: Sds-page Analysismentioning

confidence: 83%

Influence of multigrain premix on nutritional, in-vitro and in-vivo protein digestibility of multigrain biscuit

Kumar

Sharma

2018

J Food Sci Technol

View full text Add to dashboard Cite

show abstract

“…While Issarny et al [29] did not find differences in protein conformations in dough from hard and soft Canadian wheat flour, Katyal et al [32] reported that dough from extraordinarily soft wheat had fewer proteins with intermolecular β-sheet conformation than hard wheat, which could indicate fewer interactions among proteins.…”

Section: Protein Secondary Structuresmentioning

confidence: 95%

Effect of Radio Frequency Cold Plasma Treatment on Intermediate Wheatgrass (Thinopyrum intermedium) Flour and Dough Properties in Comparison to Hard and Soft Wheat (Triticum aestivum L.)

Held

Tyl

Annor

2019

Journal of Food Quality

View full text Add to dashboard Cite

Cold plasma is an emerging technology to improve microbiological safety as well as functionality of foods. This study compared the effect of radio frequency cold plasma on flour and dough properties of three members of the Triticeae tribe, soft as well as hard wheat (Triticum aestivum L.) and intermediate wheatgrass (Thinopyrum intermedium, IWG). These three flour types differ in their protein content and composition and were evaluated for their solubility, solvent retention capacity, starch damage, GlutoPeak and Farinograph profiles, and protein secondary structures. Plasma treatment resulted in dehydration of flours but did not change protein content or solubility. Farinograph water absorption increased for all flours after plasma treatment (from 56.5–61.1 before to 71.0–81.6%) and coincided with higher solvent retention capacity for water and sodium carbonate. Plasma treatment under our conditions was found to cause starch damage to the extent of 3.46–6.62% in all samples, explaining the higher solvent retention capacity for sodium carbonate. However, Farinograph properties were changed differently in each flour type: dough development time and stability time decreased for hard wheat and increased for soft wheat but remained unchanged in intermediate wheatgrass. GlutoPeak parameters were also affected differently: peak torque for intermediate wheatgrass increased from 32 to 39.5 GlutoPeak units but was not different for the other two flours. Soft wheat did not always aggregate after plasma treatment, i.e., did not aggregate within the measurement time. It was also the only flour where protein secondary structures were changed after plasma treatment, exhibiting an increase from 15.2 to 27.9% in β-turns and a decrease from 59.4 to 47.9% in β-sheets. While this could be indicative of a better hydrated gluten network, plasma-treated soft wheat was the only flour where viscoelastic properties were changed and extensibility decreased. Further research is warranted to elucidate molecular changes underlying these effects.

show abstract

“…Wheat landraces are a dynamic population of cultivated wheat that has historical origin, distinct identity and lacks formal crop improvement and are important because they are genetically diverse, locally adapted (genetically adapted to withstand local climate, disease and pests, even cultural practices) and associated with traditional farming systems (hence often called farmer's variety). Genetic diversity determines their potential for improved efficiency and hence their use for breeding and allele scoring as they have chances for presence of novel allele, which eventually will provide tools for breeders to further improve dough properties and gluten quality (Katyal et al 2017). Wheat's dough and flour have unique physical properties for making bread, cakes, biscuits, pasta and noodles (Kaur et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Exploring diverse wheat germplasm for novel alleles in HMW-GS for bread quality improvement

et al. 2018

View full text Add to dashboard Cite

Wheat is one of the most important cereals used worldwide in the form of a range of products. Crop landraces have been an immense source of diversity for the breeders. In the present study, 517 Indian wheat landraces have been observed for the difference in bread making quality by assessing allelic behaviour of high molecular weight-glutenin subunits (HMW-GS). A total of 33 Glu-1 alleles (3 at Glu-A1, 15 at Glu-B1 and 15 at Glu-D1) were detected in wheat landraces. Allelic frequency of HMW-GS allelic band pattern null, 17 + 18, 2 + 12 (24.75%) was found to be the highest. Allelic frequency of HMW-GS allele null (68.27%) at Glu-A1, 17 + 18 (49.14%) at Glu-B1, and 2 + 12 (72.81%) at Glu-D1 was found to be the highest Five Novel alleles were identified at Glu-D1 locus, 12*, 12.1, 12.1*, 12.2 and 12.3. As Glu-D1 has highest quality contribution as compared to Glu-A1 and Glu-B1, reporting novel alleles at Glu-D1 represents that genetic variability available for selection is increased and it will provide tools for breeders to further improve dough properties and bread making quality.

show abstract

Extraordinarily soft, medium-hard and hard Indian wheat varieties: Composition, protein profile, dough and baking properties

Cited by 39 publications

References 40 publications

Influence of multigrain premix on nutritional, in-vitro and in-vivo protein digestibility of multigrain biscuit

Influence of multigrain premix on nutritional, in-vitro and in-vivo protein digestibility of multigrain biscuit

Effect of Radio Frequency Cold Plasma Treatment on Intermediate Wheatgrass (Thinopyrum intermedium) Flour and Dough Properties in Comparison to Hard and Soft Wheat (Triticum aestivum L.)

Exploring diverse wheat germplasm for novel alleles in HMW-GS for bread quality improvement

Contact Info

Product

Resources

About