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

Abstract

Starch and flour properties of different Indian durum wheat varieties were evaluated and related to noodle-making properties. Flours were evaluated for pasting properties, protein characteristics (extractable as well as unextractable monomeric and polymeric proteins) and dough rheology (farinographic properties), while starches were evaluated for granule size, thermal, pasting, and rheological properties. Flour peak and final viscosities related negatively to the proportion of monomeric proteins but positively to that of polymeric proteins whereas opposite relations were observed for dough rheological properties (dough-development time and stability). Starches from varieties with higher proportion of large granules showed the presence of less stable amylose-lipids and had more swelling power, peak viscosity and breakdown viscosity than those with greater proportion of small granules. Noodle-cooking time related positively to the proportion of monomeric proteins and starch gelatinization temperatures but negatively to that of polymeric proteins and amylose content. Varieties with more proteins resulted in firmer noodles. Noodle-cohesiveness related positively to the proportion of polymeric proteins and amylose-lipids complexes whereas springiness correlated negatively to amylose content and retrogradation tendency of starches.

Keywords: Durum wheat; HPLC; Noodles; Proteins; Rheology; Starches.

Fig. 1

a. PCA loading plot representing relationships of flour characteristics with noodle-making properties of Indian durum wheat varieties. CLn = noodle gruel solid loss; CTn = noodle cooking time; WAn = water absorption by noodles; PT = pasting temperature; PV = peak viscosity; BDV = breakdown viscosity; FV = final viscosity; SBV = setback viscosity; YPC = yellow pigment content; Cohes = cohesiveness; Firm = firmness; Spring = springiness; WA = dough water absorption; DDT = dough development time; DS = dough stability; DOS = degree of softening Ex-MP = extractable monomeric proteins; Ex-PP = extractable polymeric proteins;  UnEx-MP = unextractable monomeric proteins; UnEx-PP  = unextractable polymeric proteins. b. PCA loading plot representing relationships of starch characteristics with noodle-making properties of Indian durum wheat varieties. AC = amylose content; SP = swelling power; large = A-granules; medium = B-granules; small = C-granules; CLn = noodle gruel solid loss; CTn = noodle cooking time; WAn = water absorption by noodles; PT = pasting temperature; PV = peak viscosity; BDV = breakdown viscosity; FV = final viscosity; SBV = setback viscosity; Cohes = cohesiveness; Firm = firmness; Spring = springiness; G90 = Gʹ of starch paste at 90 °C; G10 0 m and G10 30 m = Gʹ of starch paste at 10 °C after 0 min and 30 min, respectively; GG90 = Gʺ of starch paste at 90 °C; GG10 0 m and GG10 30 m = Gʺ of starch paste at 10 °C after 0 min and 30 min, respectively; T0, T24, T48, T72 and T96 = percent transmittance of starch gels after 0 h, 24 h, 48 h, 72 h and 96 h, respectively. To1, Tp1 and Tc1 = onset, peak and endset transition temperatures, respectively of starch gelatinization/melting; To2, Tp2 and Tc2 = onset, peak and endset transition temperatures, respectively of amylose-lipids dissociation; To3, Tp3 and Tc3 = onset, peak and endset transition temperatures, respectively of amylose-lipids re-association; dH1, dH2 and dH3 = enthalpies for starch gelatinization, amylose-lipids dissociation and re-association, respectively

Fig. 2

Transmittance values of starches from different durum wheat varieties