Diversity in quality traits amongst Indian wheat varieties I: Flour and protein characteristics

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

doi:10.1016/j.foodchem.2015.07.125

Cited by 70 publications

(60 citation statements)

References 31 publications

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“…The quality and quantity of protein were found to be superior in flour of NIAW-34 as compared to flour of NIAW-301, which was shown by its higher values of protein and sedimentation value respectively. Results of protein and sedimentation value indicated that flour NIAW-34 was from hard wheat, while flour of NIAW-301 was from soft wheat, similar values of protein content was earlier reported for Indian wheat variety in the range of (8-13 %) [27,35]. Total moisture content of NIAW-301 was higher than that of NIAW-34; higher amylose content was found in NIAW-34 to that of NIAW-301.…”

Section: Resultssupporting

confidence: 77%

“…Microscopic observation indicated that larger gluten strands covered starch granules in hard wheat flour, while gluten was short and starch granules exposed in dough made from soft flours [26]. Katyal et al studied diversity in quality traits amongst Indian wheat varieties and showed un-extractable polymeric proteins have positive correlation with gluten index (GI) [27]. Whereas Kaur et al mentioned GI, wet gluten and dry gluten content should be cautiously used while evaluating baking quality of Indian wheat cultivars [28].…”

Section: Introductionmentioning

confidence: 99%

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Fractionation and reconstitution of whole wheat flour and its effect on dough and chapatti quality

et al. 2016

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Fractionation and reconstitution techniques were utilized to study the contribution of flour fractions mainly gluten in chapatti dough rheology and baking performance of chapatti. Micro-scale rheological methods and micro scale baking test on the basis of 10 g flour were used. Two Indian wheat cultivars (NIAW-301 and NIAW-34) were studied. Fractionation which involved defatting of flour, isolation of gluten, collection of aqueous suspension and separation into a soluble fraction and two starch fractions (upper and lower layer) by centrifugation. Reconstitution of the flour given reproducible results. Spreadability of the dough prepared from reconstituted dough was poor and decreased by 23.7 %. Addition of gluten to the dough resulted into decreased spreadability and increased dough resistance. Chapattis was prepared from fractionated flour showed poor baking performance. Addition of extra gluten to the flour resulted into good, pliable and soft textured chapatti.

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Section: Resultssupporting

confidence: 77%

Section: Introductionmentioning

confidence: 99%

Fractionation and reconstitution of whole wheat flour and its effect on dough and chapatti quality

et al. 2016

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“…Protein content of WP and PP varied from 22.01% to 25.77% and 37.3-47.4%, respectively (Table 1). The protein content of WGP and LJP (PBW343-10%, NIC14398-25.9%) was observed to be significantly higher than that of counterpart germinated grains (Singh et al, 2011;Ghumman et al, 2016b;Katyal et al, 2016). Juice powder from both wheat and pulses showed higher ash and protein content than their counterpart shoot powder.…”

Section: Proximate Compositionmentioning

confidence: 90%

Chemical, nutritional and phenolic composition of wheatgrass and pulse shoots

Ghumman

Singh

Kaur

2017

Int J of Food Sci Tech

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Summary Chemical, nutritional and antiradical properties of juice and shoot powder from wheatgrass and pulses were evaluated. Wheatgrass powder (WP) showed higher radical scavenging capacity, ash and chlorophyll content and lower protein content as compared to pulse powder (PP). Wheatgrass (WJP) juice powder had significantly higher K and Mg content as compared to pulse juice powder (PJP). Powders with relatively higher K and Mg content had higher radical scavenging capacity and chlorophyll content. Vanillic acid was present only in free form in both WP and PP. Luteolin was equally distributed in acid‐ and base‐bound form; sinapic acid was higher in base‐bound fraction; and protocatechuic acid was higher in acid‐bound form in both the sources. Positive correlations were found between radical scavenging capacity and ferulic acid and sinapic acid, whereas radical scavenging capacity was negatively correlated with gallic acid and p‐coumaric acid. WJP had higher glutamic acid, histidine, threonine, citrulline, arginine, gamma‐amino butyric acid (GABA) and leucine as compared to PJP. The present study highlights the nutritional benefits of wheatgrass juice.

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“…They are categorized into α-, β-, γ-and ω-gliadins. Glutenins include high molecular weight glutenin subunits (HMW-GS) and low molecular weight glutenin subunits (LMW-GS) (Ram and Mishra, 2010;Katyal et al, 2016).…”

Section: Abstraktmentioning

confidence: 99%

Comparison of nutritional and technological quality of winter wheat (Triticum aestivum L.) and hybrid wheat (Triticum aestivum L. x Triticum spelta L.)

Rajnincová¹,

Gálová²,

Petrovičová³

et al. 2018

JCEA

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Comparison of nutritional and technological quality of winter wheat (Triticum aestivumL AbstractWheat is one of the most important food crop in the world. Gluten proteins represent major protein fraction of the grain and are responsible for unique properties of the dough. The aim of this study was to analyze one genotype of the winter wheat (Triticum aestivum L.) and one genotype of hybrid wheat (Triticum aestivum L. x Triticum spelta L.) based on protein polymorphism and to compare their nutritional and technological quality. According to Kjeldahl and Golenkov, content of total nitrogen and protein fraction composition of analyzed samples were determined. Higher content of albumins and globulins (26.39%) was detected in hybrid wheat genotype PS Lubica with total nitrogen 2.02% and crude protein content 11.49%. Winter wheat genotype Elinor showed higher content of prolamins and glutelins (70.68%) and higher coefficient of nutritional quality (91.79%) than analyzed hybrid wheat. Higher total content of amino acids was determined in hybrid wheat genotype PS Lubica (122.02 mg*g -1 dry weight). For the separation of glutenin protein subunits, SDS-PAGE method by ISTA was used. On the basis of molecular weight, glutenins were separated in SDS-PAGE into HMW-GS (Elinor 10.7%; PS Lubica 3.78%) and LMW-GS (Elinor 58.4%; PS Lubica 67.28%). Electrophoretic profile of genotype Elinor was 0, 7+9, 5+10 with Glu Score 7 and composition of HMW-GS in genotype PS Lubica was 0, 20, 2+12 with Glu Score 4. According to the results, better nutritional and technological quality was proved in winter wheat genotype Elinor. According to identical results in 5 biological replicates, hybrid wheat genotype PS Lubica was not recommended for bread-making.

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Diversity in quality traits amongst Indian wheat varieties I: Flour and protein characteristics

Cited by 70 publications

References 31 publications

Fractionation and reconstitution of whole wheat flour and its effect on dough and chapatti quality

Fractionation and reconstitution of whole wheat flour and its effect on dough and chapatti quality

Chemical, nutritional and phenolic composition of wheatgrass and pulse shoots

Comparison of nutritional and technological quality of winter wheat (Triticum aestivum L.) and hybrid wheat (Triticum aestivum L. x Triticum spelta L.)

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