Insights into the particle size, protein form, pasting and dough rheological properties of flour obtained from wheat grown at high and low altitude
Summary Flours from four wheat varieties grown at high (~3180 m) and low altitude (~247 m) were compared for particle size distribution, protein composition (monomeric and polymeric), amino acids, pasting and dough rheological properties. High altitude wheat (HAW) flours showed greater proportion of...
Gespeichert in:
| Veröffentlicht in: | International journal of food science & technology 2023-07, Vol.58 (7), p.3850-3864 |
|---|---|
| Hauptverfasser: | , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 3864 |
|---|---|
| container_issue | 7 |
| container_start_page | 3850 |
| container_title | International journal of food science & technology |
| container_volume | 58 |
| creator | Singh, Narpinder Katyal, Mehak Virdi, Amardeep Singh Saini, Johar Singh Singh, Anju Mahendru Ahlawat, Arvind Kumar |
| description | Summary
Flours from four wheat varieties grown at high (~3180 m) and low altitude (~247 m) were compared for particle size distribution, protein composition (monomeric and polymeric), amino acids, pasting and dough rheological properties. High altitude wheat (HAW) flours showed greater proportion of large size particles and higher protein content, gluten, ash content and each category of gliadins and high molecular weight glutenins but revealed lower gluten index than low altitude wheat (LAW) flours. HAW showed higher extractable polymeric, unextractable monomeric proteins, pasting temperature, damaged starch and arabinoxylans while lower unextractable polymeric, extractable monomeric protein, paste viscosity, dough stability and development time than LAW flours. HAW flours from PBW725 and HD3086 showed higher concentration of total aromatic and lower of total sulphur amino acids than their counterpart LAW flour. Differences in flours characteristics of LAW and HAW were clearly due to differences in accumulation of protein, starch and arabinoxylans.
Graphical showing the effect of low and high altitude wheat on protein, pasting and dough rheological properties. |
| doi_str_mv | 10.1111/ijfs.16487 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2824029706</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2824029706</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3017-8a22472434b568ace9b1b0dcd2ea0b2c25efaad74a992c51a5925adc3eb017bc3</originalsourceid><addsrcrecordid>eNp9kM9OwzAMxiMEEmNw4QkscUN0JOm_9YgQg6FJHIBz5aZum6lrRpJpGq_BC5NtnPHFtvT7_FkfY9eCT0Soe71s3ERkyTQ_YSMRZ2kkMylO2YgXKY_SRMbn7MK5JedcxnkyYj_zwem28w704A34jmCN1mvVEzj9TXewtsaTHqAxdhU2dF4PLeBQQ202bQe2I9ObVivs9-yagpocmAaa3mwsmMqjHqiGxpoVbDtCD6012wHC0AXvw63ebAF7r_2mpkt21mDv6Oqvj9nn7Onj8SVavD3PHx8WkYq5yKMpSpnkMomTKs2mqKioRMVrVUtCXkklU2oQ6zzBopAqFZgWMsVaxVQFeaXiMbs53g1vf23I-XIZHh6CZSmnMuGyyHkWqNsjpaxxzlJTrq1eod2Vgpf70Mt96OUh9ACLI7zVPe3-Icv56-z9qPkFQ_yHzQ</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2824029706</pqid></control><display><type>article</type><title>Insights into the particle size, protein form, pasting and dough rheological properties of flour obtained from wheat grown at high and low altitude</title><source>Oxford Journals Open Access Collection</source><source>Wiley Online Library Journals Frontfile Complete</source><creator>Singh, Narpinder ; Katyal, Mehak ; Virdi, Amardeep Singh ; Saini, Johar Singh ; Singh, Anju Mahendru ; Ahlawat, Arvind Kumar</creator><creatorcontrib>Singh, Narpinder ; Katyal, Mehak ; Virdi, Amardeep Singh ; Saini, Johar Singh ; Singh, Anju Mahendru ; Ahlawat, Arvind Kumar</creatorcontrib><description>Summary
Flours from four wheat varieties grown at high (~3180 m) and low altitude (~247 m) were compared for particle size distribution, protein composition (monomeric and polymeric), amino acids, pasting and dough rheological properties. High altitude wheat (HAW) flours showed greater proportion of large size particles and higher protein content, gluten, ash content and each category of gliadins and high molecular weight glutenins but revealed lower gluten index than low altitude wheat (LAW) flours. HAW showed higher extractable polymeric, unextractable monomeric proteins, pasting temperature, damaged starch and arabinoxylans while lower unextractable polymeric, extractable monomeric protein, paste viscosity, dough stability and development time than LAW flours. HAW flours from PBW725 and HD3086 showed higher concentration of total aromatic and lower of total sulphur amino acids than their counterpart LAW flour. Differences in flours characteristics of LAW and HAW were clearly due to differences in accumulation of protein, starch and arabinoxylans.
Graphical showing the effect of low and high altitude wheat on protein, pasting and dough rheological properties.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.16487</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Altitude ; Amino acid ; Amino acids ; Arabinoxylans ; Dough ; farinograph ; Flour ; Gluten ; gluten index ; High altitude ; Low altitude ; Molecular weight ; Nutrient content ; Particle size ; Particle size distribution ; pasting properties ; Protein composition ; Proteins ; Rheological properties ; SDS–PAGE ; Size distribution ; solvent retention capacity ; Starch ; Wheat</subject><ispartof>International journal of food science & technology, 2023-07, Vol.58 (7), p.3850-3864</ispartof><rights>2023 Institute of Food, Science and Technology (IFSTTF).</rights><rights>International Journal of Food Science and Technology © 2023 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3017-8a22472434b568ace9b1b0dcd2ea0b2c25efaad74a992c51a5925adc3eb017bc3</citedby><cites>FETCH-LOGICAL-c3017-8a22472434b568ace9b1b0dcd2ea0b2c25efaad74a992c51a5925adc3eb017bc3</cites><orcidid>0000-0002-9683-7846</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.16487$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.16487$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids></links><search><creatorcontrib>Singh, Narpinder</creatorcontrib><creatorcontrib>Katyal, Mehak</creatorcontrib><creatorcontrib>Virdi, Amardeep Singh</creatorcontrib><creatorcontrib>Saini, Johar Singh</creatorcontrib><creatorcontrib>Singh, Anju Mahendru</creatorcontrib><creatorcontrib>Ahlawat, Arvind Kumar</creatorcontrib><title>Insights into the particle size, protein form, pasting and dough rheological properties of flour obtained from wheat grown at high and low altitude</title><title>International journal of food science & technology</title><description>Summary
Flours from four wheat varieties grown at high (~3180 m) and low altitude (~247 m) were compared for particle size distribution, protein composition (monomeric and polymeric), amino acids, pasting and dough rheological properties. High altitude wheat (HAW) flours showed greater proportion of large size particles and higher protein content, gluten, ash content and each category of gliadins and high molecular weight glutenins but revealed lower gluten index than low altitude wheat (LAW) flours. HAW showed higher extractable polymeric, unextractable monomeric proteins, pasting temperature, damaged starch and arabinoxylans while lower unextractable polymeric, extractable monomeric protein, paste viscosity, dough stability and development time than LAW flours. HAW flours from PBW725 and HD3086 showed higher concentration of total aromatic and lower of total sulphur amino acids than their counterpart LAW flour. Differences in flours characteristics of LAW and HAW were clearly due to differences in accumulation of protein, starch and arabinoxylans.
Graphical showing the effect of low and high altitude wheat on protein, pasting and dough rheological properties.</description><subject>Altitude</subject><subject>Amino acid</subject><subject>Amino acids</subject><subject>Arabinoxylans</subject><subject>Dough</subject><subject>farinograph</subject><subject>Flour</subject><subject>Gluten</subject><subject>gluten index</subject><subject>High altitude</subject><subject>Low altitude</subject><subject>Molecular weight</subject><subject>Nutrient content</subject><subject>Particle size</subject><subject>Particle size distribution</subject><subject>pasting properties</subject><subject>Protein composition</subject><subject>Proteins</subject><subject>Rheological properties</subject><subject>SDS–PAGE</subject><subject>Size distribution</subject><subject>solvent retention capacity</subject><subject>Starch</subject><subject>Wheat</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><recordid>eNp9kM9OwzAMxiMEEmNw4QkscUN0JOm_9YgQg6FJHIBz5aZum6lrRpJpGq_BC5NtnPHFtvT7_FkfY9eCT0Soe71s3ERkyTQ_YSMRZ2kkMylO2YgXKY_SRMbn7MK5JedcxnkyYj_zwem28w704A34jmCN1mvVEzj9TXewtsaTHqAxdhU2dF4PLeBQQ202bQe2I9ObVivs9-yagpocmAaa3mwsmMqjHqiGxpoVbDtCD6012wHC0AXvw63ebAF7r_2mpkt21mDv6Oqvj9nn7Onj8SVavD3PHx8WkYq5yKMpSpnkMomTKs2mqKioRMVrVUtCXkklU2oQ6zzBopAqFZgWMsVaxVQFeaXiMbs53g1vf23I-XIZHh6CZSmnMuGyyHkWqNsjpaxxzlJTrq1eod2Vgpf70Mt96OUh9ACLI7zVPe3-Icv56-z9qPkFQ_yHzQ</recordid><startdate>202307</startdate><enddate>202307</enddate><creator>Singh, Narpinder</creator><creator>Katyal, Mehak</creator><creator>Virdi, Amardeep Singh</creator><creator>Saini, Johar Singh</creator><creator>Singh, Anju Mahendru</creator><creator>Ahlawat, Arvind Kumar</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-9683-7846</orcidid></search><sort><creationdate>202307</creationdate><title>Insights into the particle size, protein form, pasting and dough rheological properties of flour obtained from wheat grown at high and low altitude</title><author>Singh, Narpinder ; Katyal, Mehak ; Virdi, Amardeep Singh ; Saini, Johar Singh ; Singh, Anju Mahendru ; Ahlawat, Arvind Kumar</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3017-8a22472434b568ace9b1b0dcd2ea0b2c25efaad74a992c51a5925adc3eb017bc3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Altitude</topic><topic>Amino acid</topic><topic>Amino acids</topic><topic>Arabinoxylans</topic><topic>Dough</topic><topic>farinograph</topic><topic>Flour</topic><topic>Gluten</topic><topic>gluten index</topic><topic>High altitude</topic><topic>Low altitude</topic><topic>Molecular weight</topic><topic>Nutrient content</topic><topic>Particle size</topic><topic>Particle size distribution</topic><topic>pasting properties</topic><topic>Protein composition</topic><topic>Proteins</topic><topic>Rheological properties</topic><topic>SDS–PAGE</topic><topic>Size distribution</topic><topic>solvent retention capacity</topic><topic>Starch</topic><topic>Wheat</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Singh, Narpinder</creatorcontrib><creatorcontrib>Katyal, Mehak</creatorcontrib><creatorcontrib>Virdi, Amardeep Singh</creatorcontrib><creatorcontrib>Saini, Johar Singh</creatorcontrib><creatorcontrib>Singh, Anju Mahendru</creatorcontrib><creatorcontrib>Ahlawat, Arvind Kumar</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Singh, Narpinder</au><au>Katyal, Mehak</au><au>Virdi, Amardeep Singh</au><au>Saini, Johar Singh</au><au>Singh, Anju Mahendru</au><au>Ahlawat, Arvind Kumar</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Insights into the particle size, protein form, pasting and dough rheological properties of flour obtained from wheat grown at high and low altitude</atitle><jtitle>International journal of food science & technology</jtitle><date>2023-07</date><risdate>2023</risdate><volume>58</volume><issue>7</issue><spage>3850</spage><epage>3864</epage><pages>3850-3864</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
Flours from four wheat varieties grown at high (~3180 m) and low altitude (~247 m) were compared for particle size distribution, protein composition (monomeric and polymeric), amino acids, pasting and dough rheological properties. High altitude wheat (HAW) flours showed greater proportion of large size particles and higher protein content, gluten, ash content and each category of gliadins and high molecular weight glutenins but revealed lower gluten index than low altitude wheat (LAW) flours. HAW showed higher extractable polymeric, unextractable monomeric proteins, pasting temperature, damaged starch and arabinoxylans while lower unextractable polymeric, extractable monomeric protein, paste viscosity, dough stability and development time than LAW flours. HAW flours from PBW725 and HD3086 showed higher concentration of total aromatic and lower of total sulphur amino acids than their counterpart LAW flour. Differences in flours characteristics of LAW and HAW were clearly due to differences in accumulation of protein, starch and arabinoxylans.
Graphical showing the effect of low and high altitude wheat on protein, pasting and dough rheological properties.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.16487</doi><tpages>3864</tpages><orcidid>https://orcid.org/0000-0002-9683-7846</orcidid></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0950-5423 |
| ispartof | International journal of food science & technology, 2023-07, Vol.58 (7), p.3850-3864 |
| issn | 0950-5423 1365-2621 |
| language | eng |
| recordid | cdi_proquest_journals_2824029706 |
| source | Oxford Journals Open Access Collection; Wiley Online Library Journals Frontfile Complete |
| subjects | Altitude Amino acid Amino acids Arabinoxylans Dough farinograph Flour Gluten gluten index High altitude Low altitude Molecular weight Nutrient content Particle size Particle size distribution pasting properties Protein composition Proteins Rheological properties SDS–PAGE Size distribution solvent retention capacity Starch Wheat |
| title | Insights into the particle size, protein form, pasting and dough rheological properties of flour obtained from wheat grown at high and low altitude |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-02T22%3A06%3A21IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Insights%20into%20the%20particle%20size,%20protein%20form,%20pasting%20and%20dough%20rheological%20properties%20of%20flour%20obtained%20from%20wheat%20grown%20at%20high%20and%20low%20altitude&rft.jtitle=International%20journal%20of%20food%20science%20&%20technology&rft.au=Singh,%20Narpinder&rft.date=2023-07&rft.volume=58&rft.issue=7&rft.spage=3850&rft.epage=3864&rft.pages=3850-3864&rft.issn=0950-5423&rft.eissn=1365-2621&rft_id=info:doi/10.1111/ijfs.16487&rft_dat=%3Cproquest_cross%3E2824029706%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2824029706&rft_id=info:pmid/&rfr_iscdi=true |