Characterization of waxy Diploid Wheat Flour and its Possible Practical Use.

Abstract

The application of flour is determined by the composition of its starch and storage proteins. Previously isolated diploid waxy wheat is known to be amylose-free and possesses the same amylopectin structure as the wild-type. To reveal its characteristics, starch, protein, lipid, fiber, gluten, and allergen contents and rheological properties were analyzed and compared to its parental wild-type diploid wheat and commercially available hexaploid wheats. The results showed that the starch content of diploid waxy wheat was similar, but its protein, lipid, and fiber contents were higher than that of the wild-type. In addition, diploid waxy wheat produced high levels of gluten unlike its wild-type while its allergen level was similar to its wild-type. The storage modulus of diploid waxy wheat was significantly lower than that of other wheat lines at high temperatures. These results suggest that diploid waxy wheat holds different characteristics from hexaploid wheats for food processing.