Advertisement

Relationship of Mixolab characteristics with protein, pasting, dynamic and empirical rheological characteristics of flours from Indian wheat varieties with diverse grain hardness

  • Narpinder SinghEmail author
  • Hardeep Singh Gujral
  • Mehak Katyal
  • Bharati Sharma
Original Article
  • 21 Downloads

Abstract

Mixolab properties of different Indian extraordinarily soft (Ex-SW), hard (HW) and medium hard (MHW) wheat varieties were evaluated and related to damaged starch content, particle size distribution, pasting, Farinographic and Mixographic properties. Water absorption (WA) of HW varieties was higher as compared to other varieties. Higher damaged starch led to more WA in HW varieties while lower in Ex-SW varieties. Unextratable polymeric protein, damaged starch and arabinoxylans were related to dough consistency. Mixolab measurement C3 (peak viscosity) and C5 (starch retrogradation) decreased with increase in grain hardness index, damaged starch content, and sodium solvent retention capacity. Dough stability (DS) and dough development time (DDT) measured by Mixolab and farinograph were significantly correlated. Mixolab parameters (C3, C4 and C5) related positively to DDT and DS while negatively to WA. HW varieties showed higher shear thinning as compared to MHW and Ex-SW varieties. C4 (hot paste stability) was lower for HW but higher for Ex-SW varieties. SuSRC was negatively related to C4 indicating that HW flours had lower starch retrogradation due to higher arabinoxylans. C3, C4 and C5 related positively to small size particles while negatively to large size particles. Slope beta (β) measured by mixolab indicated that the speed of starch gelatinization was lower for Ex-SW varieties than MHW and HW varieties.

Keywords

Wheat flour Mixolab Pasting Mixograph Farinograph 

Abbreviations

DDT

Dough development time

DS

Dough stability

Ex-MP

Extractable Monomeric protein

Ex-PP

Extractable Polymeric protein

GHI

Grain hardness index

LASRC

Lactic acid SRC

NaSRC

Sodium carbonate SRC

PCA

Principal component analysis

SRC

Solvent retention capacity

SuSRC

Sucrose SRC

UnEx-MP

UnExtractable Monomeric Protein

UnEx-PP

UnExtractable Polymeric Protein

Notes

Acknowledgements

NS acknowledges CSIR, New Delhi for providing funds in the form of a research project. Also acknowledges Dr. Anju Mahendru Singh, Division of Genetics, Indian Agricultural Research Institute, New Delhi 110012, India for providing the material.

Supplementary material

13197_2019_3756_MOESM1_ESM.docx (29 kb)
Supplementary material 1 (DOCX 29 kb)

References

  1. Banu I, Stoenescu G, Ionescu V, Aprodu I (2011) Estimation of the baking quality of wheat flours based on rheological parameters of the Mixolab curve. Czech J Food Sci 29:35–44CrossRefGoogle Scholar
  2. Codina GG, Mironeasa S, Bordei D, Leahu A (2010) Mixolab versus alveograph and falling number. Czech J Food Sci 28:185–191CrossRefGoogle Scholar
  3. Dubat A (2010) A new AACC International approved method to measure rheological properties of a dough sample. Cereal Food World 55:150–153Google Scholar
  4. Gaines CS (2000) Collaborative study of methods for solvent retention capacity profiles (AACC method 56-11). Cereal Food World 45:303–306Google Scholar
  5. Gujral HS, Sharma B, Khatri M (2018) Influence of replacing wheat bran with barley bran on dough rheology, digestibility and retrogradation behavior of chapatti. Food Chem 240:1154–1160CrossRefGoogle Scholar
  6. Heo S, Lee SM, Shim JH, Yoo SH, Lee S (2013) Effect of dry-and wet-milled rice flours on the quality attributes of gluten-free dough and noodles. J Food Eng 116:213–217CrossRefGoogle Scholar
  7. Hrušková M, Švec I, Jurinová I (2013) Changes in baking quality of composite wheat/hemp flour detected by means of Mixolab. Cereal Res Commun 41:150–159CrossRefGoogle Scholar
  8. Katyal M, Virdi AS, Kaur A, Singh N, Kaur S, Ahlawat AK, Singh AM (2016) Diversity in quality traits amongst Indian wheat varieties I: flour and protein characteristics. Food Chem 194:337–344CrossRefGoogle Scholar
  9. Katyal M, Singh N, Virdi AS, Kaur A, Chopra N, Ahlawat AK, Singh AM (2017) Extraordinarily soft, medium-hard and hard Indian wheat varieties: composition, protein profile, dough and baking properties. Food Res Int 100:306–317CrossRefGoogle Scholar
  10. Katyal M, Singh N, Chopra N, Kaur A (2019) Hard, medium-hard and extraordinarily soft wheat varieties: comparison and relationship between various starch properties. Int J Biol Macromol 23:1143–1149CrossRefGoogle Scholar
  11. Kaur A, Shevkani K, Katyal M, Singh N, Ahlawat AK, Singh AM (2016) Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality. J Food Sci Technol 53:2127–2138CrossRefGoogle Scholar
  12. Koksel H, Kahraman K, Sanal T, Ozay DS, Dubat A (2009) Potential utilization of Mixolab for quality evaluation of bread wheat genotypes. Cereal Chem 86:522–526CrossRefGoogle Scholar
  13. Mironeasa S, Codina GG, Mironeasa C (2012) The effect of wheat flour substitution with grape seed flour on the rheological parameters of the dough assessed by Mixolab. J Texture Stud 43:40–48CrossRefGoogle Scholar
  14. Morris VJ (1990) Starch gelation and retrogradation. Trends Food Sci Technol 1:2–6CrossRefGoogle Scholar
  15. Moza J, Gujral HS (2018) Mixolab, retrogradation and digestibility behavior of chapatti made from hulless barley flours. J Cereal Sci 79:383–389CrossRefGoogle Scholar
  16. Papouskova L, Capouchova I, Kostelanska M, Skeríkova A, Prokinova E, Hajslova J et al (2011) Changes in baking quality of winter wheat with different intensity of Fusarium spp. contamination detected by means of new rheological system Mixolab. Czech J Food Sci 29:420–429CrossRefGoogle Scholar
  17. Rosell CM, Marco C, García-Alvarez J, Salazar J (2011) Rheological properties of rice-soybean protein composite flours assessed by Mixolab and ultrasound. J Food Process Eng 34:1838–1859CrossRefGoogle Scholar
  18. Rosell CM, Altamirano-Fortoul R, Don C, Dubat A (2013) Thermomechanically induced protein aggregation and starch structural changes in wheat flour dough. Cereal Chem 90:89–100CrossRefGoogle Scholar
  19. Sandhu RS, Singh N, Kaler RSS, Kaur A, Shevkani K (2018) Effect of degree of milling on physicochemical, structural, pasting and cooking properties of short and long grain Indica rice cultivars. Food Chem 260:231–238CrossRefGoogle Scholar
  20. Sandhyarani MR, Bhattacharaya KR (1989) Rheology of rice-flour pastes. Effect of variety, concentration and temperature and time of cooking. J Texture Stud 20:127–137CrossRefGoogle Scholar
  21. Sharma B, Gujral HS, Solah V (2017) Effect of incorporating finger millet in wheat flour on Mixolab behavior, chapatti quality and starch digestibility. Food Chem 231:156–164CrossRefGoogle Scholar
  22. Shevkani K, Singh N, Singh S, Ahlawat AK, Singh AM (2011) Relationship between physicochemical and rheological properties of starches from Indian wheat lines. Int J Food Sci Technol 46:2584–2590CrossRefGoogle Scholar
  23. Shinde SV, Nelson JE, Huber KC (2008) Soft wheat starch pasting behaviour in relation to A- and B-type granule content and composition. Cereal Chem 80:91–98CrossRefGoogle Scholar
  24. Singh S, Singh N, Isono N, Noda T (2010) Relationship of granule size distribution and amylopectin structure with pasting, thermal and retrogradation properties in wheat starches. J Agric Food Chem 58:1180–1188CrossRefGoogle Scholar
  25. Singh N, Kaur A, Katyal M, Singh AM, Ahlawat AK, Bhinder S (2016) Diversity in quality traits amongst Indian wheat varieties II: paste, dough and muffin making properties. Food Chem 197:316–324CrossRefGoogle Scholar
  26. Torbica A, Draskovic M, Tomic J, Dodig D, Boskovic J, Zecevic V (2016) Utilization of Mixolab for assessment of durum wheat quality dependent on climatic factors. J Cereal Sci 69:344–350CrossRefGoogle Scholar
  27. Wong RBK, Lelievre J (1982) Rheological characteristics of wheat starch measured under steady shear conditions. J Appl Polym Sci 27:1433–1440CrossRefGoogle Scholar
  28. Xiao ZS, Park SH, Chung OK, Caley MS (2006) Solvent retention capacity values in relation to hard winter wheat and flour properties and straight-dough bread making quality. Cereal Chem 83:465–471CrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Narpinder Singh
    • 1
    Email author
  • Hardeep Singh Gujral
    • 1
  • Mehak Katyal
    • 1
  • Bharati Sharma
    • 1
  1. 1.Department of Food Science and TechnologyGuru Nanak Dev UniversityAmritsarIndia

Personalised recommendations