Physicochemical and Dough-handling Characteristics of Indian Wheat and Triticale Cultivars
Four bread wheat (PBW-138, PBW-299, PBW-343 and PBW-373), two durum wheat (PDW-215 and PDW-233) and two triticale cultivars (TL-419 and TL-1210) were investigated for physicochemical, milling and dough-handling properties for predicting end-use quality. Physical properties of durum wheat (PDW-215) a...
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| Veröffentlicht in: | Food science and technology international 2010-10, Vol.16 (5), p.371-379 |
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| creator | Naik, H.R Sekhon, K.S Abbas Wani, A |
| description | Four bread wheat (PBW-138, PBW-299, PBW-343 and PBW-373), two durum wheat (PDW-215 and PDW-233) and two triticale cultivars (TL-419 and TL-1210) were investigated for physicochemical, milling and dough-handling properties for predicting end-use quality. Physical properties of durum wheat (PDW-215) and bread wheat (PBW-138, PBW-299 and PBW-343) cultivars were better than other wheat, durum and triticale cultivars. The compositional analysis revealed nonsignificant differences between the different cultivars; however, starch observed significant variation for different varieties. Particle size distribution indicated that triticale flours showed lower particle size than wheat and durum wheat. Dough-handling studies revealed triticale flours to be the weakest, while bread wheat flours were observed to be intermediate between durum and triticale. Among all the varieties, the bread wheat (PBW-138) variety was observed to be best, followed by PDW-215 durum wheat variety. Strong correlations were observed between physicochemical and dough-handling parameters, which can be used as quality parameter for suitable end-use. |
| doi_str_mv | 10.1177/1082013210366880 |
| format | Article |
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Physical properties of durum wheat (PDW-215) and bread wheat (PBW-138, PBW-299 and PBW-343) cultivars were better than other wheat, durum and triticale cultivars. The compositional analysis revealed nonsignificant differences between the different cultivars; however, starch observed significant variation for different varieties. Particle size distribution indicated that triticale flours showed lower particle size than wheat and durum wheat. Dough-handling studies revealed triticale flours to be the weakest, while bread wheat flours were observed to be intermediate between durum and triticale. Among all the varieties, the bread wheat (PBW-138) variety was observed to be best, followed by PDW-215 durum wheat variety. 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Physical properties of durum wheat (PDW-215) and bread wheat (PBW-138, PBW-299 and PBW-343) cultivars were better than other wheat, durum and triticale cultivars. The compositional analysis revealed nonsignificant differences between the different cultivars; however, starch observed significant variation for different varieties. Particle size distribution indicated that triticale flours showed lower particle size than wheat and durum wheat. Dough-handling studies revealed triticale flours to be the weakest, while bread wheat flours were observed to be intermediate between durum and triticale. Among all the varieties, the bread wheat (PBW-138) variety was observed to be best, followed by PDW-215 durum wheat variety. Strong correlations were observed between physicochemical and dough-handling parameters, which can be used as quality parameter for suitable end-use.</description><subject>Biological and medical sciences</subject><subject>Bread</subject><subject>Cereal and baking product industries</subject><subject>Edible Grain - chemistry</subject><subject>Food Handling</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Handling, storage, packaging, transport</subject><subject>Triticum - chemistry</subject><issn>1082-0132</issn><issn>1532-1738</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp9kE1r3DAQhkVJaZJN7z21vpSc3I48K1k6hu1XINBCEgK9iIk-1gpeO5HsQv59tdltCz3kNAPzvDPMw9gbDh84b9uPHFQDHBsOKKVS8IIdcYFNzVtUB6Uv43o7P2THOd8BAIdWvWKHDUfUXIgj9vNH95ijHW3nN9FSX9Hgqk_jvO7qrrR9HNbVqqNEdvIp5inaXI2hOh9cpKG66TxNT5GrFKdt3leruZ_iL0r5hL0M1Gf_el8X7PrL56vVt_ri-9fz1dlFbVHDVPtGImgXgBR6R0qCEATCSQ-Ncl5yHoB78mSXwgkZtNNANqCVt3rppMYFO93tvU_jw-zzZDYxW9_3NPhxzkYJXLYci5MFgx1p05hz8sHcp7ih9Gg4mK1Q87_QEnm7Xz7fbrz7G_hjsADv9wDl8n9INNiY_3EoUQihClfvuExrb-7GOQ1FynOH3-34QKOhdXFvri-3CHCNuNQN_gZ_zJOA</recordid><startdate>20101001</startdate><enddate>20101001</enddate><creator>Naik, H.R</creator><creator>Sekhon, K.S</creator><creator>Abbas Wani, A</creator><general>SAGE Publications</general><general>Sage Publications</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20101001</creationdate><title>Physicochemical and Dough-handling Characteristics of Indian Wheat and Triticale Cultivars</title><author>Naik, H.R ; Sekhon, K.S ; Abbas Wani, A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c390t-e26309df0a83eda86055a05d6e028de611f01eaeac45d56f9d90acf3c6b94d693</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Biological and medical sciences</topic><topic>Bread</topic><topic>Cereal and baking product industries</topic><topic>Edible Grain - chemistry</topic><topic>Food Handling</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>Handling, storage, packaging, transport</topic><topic>Triticum - chemistry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Naik, H.R</creatorcontrib><creatorcontrib>Sekhon, K.S</creatorcontrib><creatorcontrib>Abbas Wani, A</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food science and technology international</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Naik, H.R</au><au>Sekhon, K.S</au><au>Abbas Wani, A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Physicochemical and Dough-handling Characteristics of Indian Wheat and Triticale Cultivars</atitle><jtitle>Food science and technology international</jtitle><addtitle>Food Sci Technol Int</addtitle><date>2010-10-01</date><risdate>2010</risdate><volume>16</volume><issue>5</issue><spage>371</spage><epage>379</epage><pages>371-379</pages><issn>1082-0132</issn><eissn>1532-1738</eissn><abstract>Four bread wheat (PBW-138, PBW-299, PBW-343 and PBW-373), two durum wheat (PDW-215 and PDW-233) and two triticale cultivars (TL-419 and TL-1210) were investigated for physicochemical, milling and dough-handling properties for predicting end-use quality. Physical properties of durum wheat (PDW-215) and bread wheat (PBW-138, PBW-299 and PBW-343) cultivars were better than other wheat, durum and triticale cultivars. The compositional analysis revealed nonsignificant differences between the different cultivars; however, starch observed significant variation for different varieties. Particle size distribution indicated that triticale flours showed lower particle size than wheat and durum wheat. Dough-handling studies revealed triticale flours to be the weakest, while bread wheat flours were observed to be intermediate between durum and triticale. Among all the varieties, the bread wheat (PBW-138) variety was observed to be best, followed by PDW-215 durum wheat variety. 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| ispartof | Food science and technology international, 2010-10, Vol.16 (5), p.371-379 |
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| source | MEDLINE; SAGE Complete A-Z List |
| subjects | Biological and medical sciences Bread Cereal and baking product industries Edible Grain - chemistry Food Handling Food industries Fundamental and applied biological sciences. Psychology General aspects Handling, storage, packaging, transport Triticum - chemistry |
| title | Physicochemical and Dough-handling Characteristics of Indian Wheat and Triticale Cultivars |
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