Physicochemical Characteristics of Starch Component of Wheat Flours Obtained from Fourteen Iranian Wheat Cultivars

• Published in: International journal of food properties Vol. 14; no. 4; pp. 685 - 696
• Main Authors: Majzoobi, M, Farahnaky, A, Amiri, Sedigheh
• Format: Journal Article
• Language: English
• Published: Abingdon Taylor & Francis Group 01-07-2011; Taylor & Francis Ltd
• Subjects: amylose; Carbohydrates; Cultivars; Food quality; gel strength; gelatinization temperature; Gelling properties; gels; Iranian wheat cultivars; Pasting properties; physicochemical properties; protein content; Thermal properties; Triticum aestivum; Viscosity; Wheat; wheat flour; Wheat starch; Iran
• ISSN: 1532-2386; 1094-2912; 1532-2386
• DOI: 10.1080/10942910903367613

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.