Physicochemical, rheological and structural properties of selected cultivars of wheat (T. aestivum)

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY European Food Research and Technology Pub Date : 2024-04-05 DOI:10.1007/s00217-024-04511-1

Jyoti Narwal, Ritika B. Yadav, Baljeet S. Yadav

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Abstract

The characterization of the physicochemical properties of wheat flour and the rheological characteristics of dough is necessary to predict processing behavior, functionality, and end-product development. Differential scanning calorimetry, pasting analysis, FTIR spectroscopy, X-ray diffraction study, and rheological measurements were used to analyze the wheat flour of different cultivars. The thermal and pasting parameters varied significantly (p ≤ 0.05) among the cultivars and showed a negative correlation with amylose content. The FTIR spectra of all wheat flour showed a weaker intensity of absorption peak at 1540 cm^–1 and 1420 cm^–1 associated with amide II and amide III bands. The relative crystallinity showed a significant positive correlation with HPV and CPV (hot and cold paste viscosities) and a negative correlation with amylose content. The rheological characteristics were analyzed by amplitude sweep (AS), frequency sweep (FS), and creep-recovery test of dough. The AS/FS results showed a weak gel-like structure reflecting a more elastic nature than viscous behavior. Gʹ and Gʹʹ positively correlated with pasting viscosities i.e., peak (PV), CPV, and breakdown viscosities. Viscoelastic compliance (J1) of recovery showed a significant negative correlation with textural parameters, i.e., chewiness and gumminess. Principal component analysis (PCA) reflected 71% of the cumulative variance and PC1 accounted for maximum variance (34%) with PV, HPV, CPV, T_p (peak temperature), 1047/1022 cm^–1, crystallinity, and G’ as the main factors.

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小麦（T. aestivum）某些栽培品种的物理化学、流变学和结构特性

对小麦粉的理化特性和面团的流变特性进行表征，对于预测加工行为、功能性和最终产品的开发十分必要。本研究采用差示扫描量热法、糊化分析、傅立叶变换红外光谱、X 射线衍射研究和流变学测量来分析不同品种的小麦粉。不同栽培品种的热参数和糊化参数差异显著（p ≤ 0.05），且与直链淀粉含量呈负相关。所有小麦粉的傅立叶变换红外光谱在 1540 cm-1 和 1420 cm-1 处的吸收峰强度较弱，与酰胺 II 和酰胺 III 带相关。相对结晶度与 HPV 和 CPV（热粘度和冷粘度）呈显著正相关，与直链淀粉含量呈负相关。通过面团的振幅扫描（AS）、频率扫描（FS）和蠕变恢复试验分析了流变特性。AS/FS结果显示，面团呈弱凝胶状结构，反映出面团的弹性大于粘性。Gʹ和Gʹʹ与粘贴粘度（即峰值（PV）、CPV和分解粘度）呈正相关。复原的粘弹顺应性（J1）与质地参数（即咀嚼性和胶粘性）呈显著负相关。主成分分析（PCA）反映了 71% 的累积方差，PC1 占最大方差（34%），PV、HPV、CPV、Tp（峰值温度）、1047/1022 cm-1、结晶度和 G' 是主要因子。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.