Physicochemical and biochemical characteristics of Indian durum wheat varieties: Relationship to semolina milling and spaghetti making quality
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/8656/
FC-01-07 |
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| Title |
Physicochemical and biochemical characteristics of Indian
durum wheat varieties: Relationship to semolina milling
and spaghetti making quality
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| Creator |
Mehran, Aalami
Prasada Rao, U. J. S. Leelavathi, K. |
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| Subject |
04 Wheat
04 Milling |
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| Description |
Six Indian durum wheat varieties were examined for their physical, chemical, biochemical, and semolina milling properties. Semolina
samples were evaluated for their physicochemical, rheological and spaghetti making properties. Results showed that these varieties had
relatively high values for vitreousness, hardness and test weight. Semolina milling yield varied from 57.3% to 63.7%. Some strong relationships
existed between semolina characteristics such as total protein, wet gluten, acetic acid insoluble protein, scanning electron micrographs,
farinograph, pasting properties and spaghetti quality. Spaghetti prepared from durum wheat MACS 1967 with the highest
protein content showed the lowest cooking loss, higher firmness value and lower surface stickiness. Similarly, spaghetti made from variety
PDW 215; having relatively lower protein content also produced very good quality spaghetti. Variety PDW 274 that had the lowest
amount of wet gluten and acetic acid insoluble protein content, showed poor spaghetti quality. Results of SDS–PAGE showed that a
45 kDa polypeptide was absent in poor durum varieties. A peak with retention time of 36–37 min was also absent in RP-HPLC profile
of gliadin proteins from poor durum varieties.
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| Date |
2007
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/8656/1/Food_Chemistry_102%284%29_2007_993-1005.pdf
Mehran, Aalami and Prasada Rao, U. J. S. and Leelavathi, K. (2007) Physicochemical and biochemical characteristics of Indian durum wheat varieties: Relationship to semolina milling and spaghetti making quality. Food Chemistry, 102. pp. 993-1005. |
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