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

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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, Tp (peak temperature), 1047/1022 cm–1, crystallinity, and G’ as the main factors.

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Acknowledgements

The authors are grateful to the Department of Food Technology, Maharshi Dayanand University, Rohtak, India for the assistance during the study.

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This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

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Authors and Affiliations

  1. Department of Food Technology, Maharshi Dayanand University, Rohtak, Haryana, India

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

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  1. Jyoti Narwal
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  2. Ritika B. Yadav
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  3. Baljeet S. Yadav
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Contributions

Jyoti Narwal: Conceptualization, Methodology, Experimentation, and Writing-Original draft. Ritika B. Yadav: Investigation, Project administration, Supervision, Writing-Reviewing & Editing. Baljeet S. Yadav: Software, Validation, Visualization, Reviewing & Editing.

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Correspondence to Ritika B. Yadav.

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Narwal, J., Yadav, R.B. & Yadav, B.S. Physicochemical, rheological and structural properties of selected cultivars of wheat (T. aestivum). Eur Food Res Technol (2024). https://doi.org/10.1007/s00217-024-04511-1

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  • DOI: https://doi.org/10.1007/s00217-024-04511-1

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