Physico-chemical, rheological and milling characteristics of Indian durum wheats.

Haridas Rao, P. and Rahim, A. and Prabhavathi, C. and Shurpalekar, S. R. (1976) Physico-chemical, rheological and milling characteristics of Indian durum wheats. Journal of Food Science and Technology, India, 13 (6). 317-322, 6 ref..

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Abstract

24 Indian and 3 Canadian durum wheat var. have been evaluated for physico-chemical characteristics, rheological properties using farinograph and extensograph and the flour milling quality. Of the quality characteristics evaluated, some of the Indian var. were comparable to or even better than the Canadian durums. The data for var. NI-5759, A-11, HI-7720, HD-4519, HD-4530, A-9-30-1 were indicative of their potential for the preparation of paste goods; while quality characteristics of many other var. showed their potential for bread making. The range and average (in parentheses) values for different quality characteristics were: 1000 kernel wt., 34.6-53.1 (43.8) g; pearling index, 13.2-20.5 (16.1); crude protein, 10.6-16.8 (14.6)%; wet gluten, 28.2-52.6 (40.7)%; pigments, 2.72-6.47 (4.6) ppm; diastatic activity, 302-443 (369) units; damaged starch, 9.3-15.5 (12.7)%; water absorption, 62.0-75.0 (67.9)%; dough stability, 2.0-10.0 (6.1) min.; extensograph area, 10-140 (79) cm-2; and flour yield, 58.3-75.5 (65.8)%.

Item Type:	Article
Uncontrolled Keywords:	MILLING-; wheat, milling properties of durum; WHEAT-; physico-chemical properties of durum wheat; rheological properties of durum wheat; milling properties of durum wheat; RHEOLOGICAL-PROPERTIES; wheat, rheological properties of durum
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 08 Food technology > 04 Milling
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Mar 2010 07:21
Last Modified:	23 Mar 2010 07:21
URI:	http://ir.cftri.res.in/id/eprint/7056

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