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United States Department of Agriculture

Agricultural Research Service

Title: Physicochemical and Starch Pasting Properties of Waxy and Normal Hard Red Spring, and Durum Wheat Genotypes

Authors
item Bhattacharya, M. - CER SCI, NDSU, FARGO, ND
item Berglund, L. - CER SCI, NDSU, FARGO, ND
item Doehlert, Douglas
item Berzonsky, W. - PLNT SCI, NDSU, FARGO, ND

Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: October 1, 2002
Publication Date: October 20, 2002
Citation: Bhattacharya, M., Berglund, L.R., Doehlert, D.C., Berzonsky, W.A. 2002. Physicochemical and starch pasting properties of waxy and normal hard red spring, and durum wheat genotypes [abstract.] American Association of Cereal Chemists Meeting Program Bood. p. 117.

Technical Abstract: The amylose to amylopectin ratio of wheat flour affects the textural and staling properties of most wheat based products. Waxy wheat flour blends have shown to have a desirable effect on crumb softness and improved shelf lif of bread. The influence of amylose and amylopectin from different wheat classes on the physicochemical, gelatinization, and pasting properties of starch was evaluated using waxy and nonwaxy hard red spring (HRS), and durum wheat genotypes. 29.2% in normal durum genotypes, 2.0 to 5.4% in waxy HRS, and 22.3 to 25.9% in normal HRS genotypes. The physicochemical and pasting characteristics of waxy durum lines were statistically comparable to waxy HRS lines, indicating that differences in wheat classes had little impact on the amylopectin fraction. The higher amylopectin content of waxy wheat genotypes showed significant positive correlations with RVA peak viscosity and breakdown, and negative correlation with setback. The x-ray diffraction patterns of the waxy wheat genotypes revealed higher crystalline peaks compared to normal wheat genotypes, but the different wheat classes did not affect the overall crystalline structures. The DSC enthalpy values showed significant correlations with most RVA and gel textural parameters, and the wheat classes significantly affected the gelatinization temperatures. The firmness of gels made from waxy wheat genotypes were inversely proportional to the amylopectin content, further validating the potential influence of amylopectin on retarding bread staling during storage.

Last Modified: 10/22/2014