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Triticum aestivum, physicochemical properties, pasting properties, rheological properties
Physical quality parameters of grains and functional and rheological properties of flours and dough prepared from eight newly released Indian wheat varieties of Triticum aestivum were analysed. Grain samples were evaluated for 1000 kernel weight, test weight, bulk density, equivalent diameter and hardness. Wheat flour samples were tested for protein content, ash content, sedimentation value, falling number value, solvent retention capacities and rheological properties including mixing and pasting characteristics. Significant differences were observed among the studied wheat varieties regarding the 1000 kernel weight (34.81-47.47 g) and test weight (79.25-83.99 kg/hl) indicating their high milling yield potential. The dry gluten content ranged from 7.0 to 9.3% suggesting the suitability of the selected varieties for biscuit making. All the flour samples exhibited high falling number values (365 to 485 s). The dough mixing properties derived from micro dough LAB differed significantly as a function of varietal differences (P<0.05). Dough development time for different varieties ranged from 1.23 to 1.76 min and it was not necessarily dependent upon the quantity of gluten but also upon its quality. The flow behaviour index was less than 1, which suggested high shear thinning behaviour of the dough samples. The pasting temperature of different wheat varieties ranged from 66.10 to 67.80 °C.
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