Relationship of polymeric proteins with pasting, gel dynamic- and dough empirical-rheology in different Indian wheat varieties

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

“…1a). A positive correlation of DDT and DS with UEx-PP has been reported earlier (Gupta et al 1993;Zhang et al 2008;Singh et al 2011). The results reflected that the variations in pasting properties and dough strength of the flours from different durum varieties were due to the differences in both content and characteristic of flour proteins.…”

“…Protein content of flours varied between 11.6 % and 16.0 %. Singh et al (2011) reported lower protein content between 8.26 % and 12.85 % in flours from different common Indian wheat varieties. The content of proteins had been reported to be influenced by genetic as well as by non-genetic factors (Subda 1991).…”

“…acetic acid solution or SDS-phosphate buffer) is known as unextractable polymeric proteins. Gliadin to glutenin ratio, quantity of monomeric and polymeric gluten proteins as well as the amount of unextractable polymeric protein have been reported to influence rheology and strength of wheat dough (Singh and Khatkar 2005;Singh et al 2011) as well as have been applied as quality markers in bread-making (Khatkar and Schofield 1997;Khatkar 2006). The differences in composition and characteristics of wheat proteins have been attributed to the variations in noodle-making properties of different durum flours (Novaro et al 1993;Kaur et al 2015b).…”

“…Wheat cultivars with high-amylose have been used to increase resistant starch in breads (Hung et al 2005) and to improve the texture of noodles (Morita et al 2003). In addition, Blazek and Copeland (2008) and Singh et al (2011) reported that non-starch constituents, e.g. proteins, lipids and non-starch polysaccharides also influence rheological/ viscoelastic properties of wheat flours.…”

Evaluation of molecular weight distribution of unreduced wheat gluten proteins associated with noodle quality

“…Indian wheat cultivars varies noticeably in their gluten protein composition and technological quality due to diverse genetic make, environment and crop duration as compared to European and Western wheat cultivars (Singh and Singh 2010;Singh et al 2011). The specific objectives of this study was to demonstrate the correlation studies of relative area % of peaks with properties of flour, dough and properties of instant noodles which included textural parameters and cooking quality prepared from selected wheat varieties to illustrate the relative impact of gluten proteins on noodles quality.…”