Physicochemical characteristics of starch component of wheat flours obtained from fourteen iranian wheat cultivars

Farahnaky, A, Majzoobi, M and Amiri, S 2011, 'Physicochemical characteristics of starch component of wheat flours obtained from fourteen iranian wheat cultivars', International Journal of Food Properties, vol. 14, no. 4, pp. 685-696.


Document type: Journal Article
Collection: Journal Articles

Title Physicochemical characteristics of starch component of wheat flours obtained from fourteen iranian wheat cultivars
Author(s) Farahnaky, A
Majzoobi, M
Amiri, S
Year 2011
Journal name International Journal of Food Properties
Volume number 14
Issue number 4
Start page 685
End page 696
Total pages 12
Publisher Taylor & Francis
Abstract In this study, the differences in the physicochemical properties of starch component of fourteen Iranian wheat cultivars (Triticum aestivum L.) in terms of thermal, pasting and gel properties were studied. Positive correlations between the apparent amylose content and the gelatinization temperature (r = 0.8) and also the gel strength (r = 0.7) of different samples were established. There was no correlation between the amylose content and pasting properties. Moreover a positive relationship between the peak and final viscosities of different wheat flours (r = 0.8) was found. It was concluded that well selection of wheat cultivars is critical for production of high quality products. For this reason, all factors influencing the quality of wheat or flour should be studied carefully. Commonly yield, weight, protein content and quality have been mentioned as quality factors, however as this study indicated, the physicochemical properties of starch should also be considered as a quality criterion.
Subject Food Processing
Keyword(s) Gelling properties
Iranian wheat cultivars
Pasting properties
Thermal properties
Wheat starch
DOI - identifier 10.1080/10942910903367613
Copyright notice © Taylor & Francis Group, LLC.
ISSN 1094-2912
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