Relationship of Mixolab characteristics with protein, pasting, dynamic and empirical rheological characteristics of flours from Indian wheat varieties with diverse grain hardness.

ABSTRACT: Mixolab properties of different Indian extraordinarily soft (Ex-SW), hard (HW) and medium hard (MHW) wheat varieties were evaluated and related to damaged starch content, particle size distribution, pasting, Farinographic and Mixographic properties. Water absorption (WA) of HW varieties was higher as compared to other varieties. Higher damaged starch led to more WA in HW varieties while lower in Ex-SW varieties. Unextratable polymeric protein, damaged starch and arabinoxylans were related to dough consistency. Mixolab measurement C3 (peak viscosity) and C5 (starch retrogradation) decreased with increase in grain hardness index, damaged starch content, and sodium solvent retention capacity. Dough stability (DS) and dough development time (DDT) measured by Mixolab and farinograph were signif

SUBMITTER: Singh N 

PROVIDER: S-EPMC6525680 | biostudies-literature | 2019 May

REPOSITORIES: biostudies-literature