Physico-chemical and rheological properties and milling quality of Indian durum wheats.

Rahim, A. and Rao, P. H. and Shurpalekar, S. R. (1974) Physico-chemical and rheological properties and milling quality of Indian durum wheats. Journal of Food Science and Technology, India, 11 (1). 1-4, 4 ref..

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Abstract

Studies on physico-chemical characteristics of 5 varieties of durum wheats: (i) Local red, (ii) Bijaga yellow, (iii) Amrit, (iv) Bijaga red and (v) commercial Bansi have indicated wide variations in 1000 kernel wt. (36.1-47.8 g). (iv) had 12% non-vitreous kernels as compared to less than1.0% for the remaining varieties. Ranges for the hl wt. and hardness expressed as crushing resistance were 73.5-77.0 kg and 12.5-13.8 kg per grain respectively. Chemical analysis of maida from durum wheats indicated variation in protein (11.2-15.5%), wet gluten (35.3-52.0%), falling number (431-487), pigments (1.85-2.53 ppm as beta carotene) and lipoxidase activity (8.7-25.5 mul O2/g/min). Farinograph studies have shown that the water absorption for all the varieties ranged from 71 to 74%, except 63.7% for (i). (iii) and (i) varieties had higher mixing time (7.5-8.0 min) and stability (8-12 min) as compared to the low values of 2 and 3 min respectively for (iv) which also had a significantly high mixing tolerance index of 100 BU. Extensograph curves for maida indicated that ranges for extensibility and resistance to extension were 105-168 mm and 390-520 BU respectively. The resistance to extension was significantly high (1008 BU) for (i). Total semolina yields on the modified Laboratory Buhler mill was 53.7% for (v) and 44.1% for (ii).

Item Type:	Article
Uncontrolled Keywords:	MILLING-; wheat, /hardness of; PROTEINS-(VEGETABLE); wheat, /proteins in; GLUTEN-; wheat, /gluten in; CAROTENES-; wheat, /beta-carotenes in; LIPOXIDASES-; wheat, /lipoxidases in; wheat, /milling quality of; FARINOGRAPHS-; wheat, /farinograph analysis of; EXTENSOGRAPHS-; wheat, /extensograph analysis of/; RHEOLOGICAL-PROPERTIES; wheat; WHEAT-; rheological properties of wheat; milling quality of wheat; semolina yield for wheat; SEMOLINA-; wheat, semolina yield for
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	17 Mar 2010 10:30
Last Modified:	17 Mar 2010 10:30
URI:	http://ir.cftri.res.in/id/eprint/7157

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