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Physicochemical and rheological properties of Indian wheat varieties of Triticum aestivum

机译：物理化学和流变特性印度的小麦品种的小麦

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摘要

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 doughLAB differed significantly as a function of varietal differences (P0.05). 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 degrees C.
机译：身体素质的谷物和参数功能和面粉的流变特性并从8个新发布的面团印度的小麦品种的小麦分析。粒重、测试重量、体积密度、当量直径和硬度。样本检测蛋白质含量、灰分内容、沉降值数量下降能力和价值,溶剂保留包括混合和流变特性粘贴的特点。观察研究了小麦品种中关于1000粒重(34.81 - -47.47 g)和测试体重(79.25 - -83.99公斤/ hl)表示他们的产量潜力高铣削。面筋含量从9.3%至7.0不等选择的品种是否适合饼干。高数下降值(365到485年代)。面团混合属性来自微doughLAB显著不同的函数品种差异(术中,0.05)。开发时间为不同品种范围从1.23到1.76分钟,这是不一定依赖于数量的麸质也它的质量。小于1,表明高剪切稀化面团的行为样本。温度不同的小麦品种范围从66.10到67.80摄氏度。

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