Evaluation of anthocyanin rich color wheat lines (black, blue, purple) for their cake making quality

Abstract

India mainly produces hard wheat suitable for good chapatti, and uses the same for cake making using additives. Recently, anthocyanin rich colored wheat (Black, Blue and Purple) has attracted attention. The study aimed to develop good cake making colored wheat line. A set of 37 colored wheat lines {9 white (W1-W9), 9 purple (P1-P9), 11 black (Bk1-Bk11), 8 blue (B1-B8)} were developed and screened for yield, grain, dough, flour, cake baking and sensory parameters. Two black wheat lines (Bk10 and Bk11) showed high yield and low grain hardness. The physicochemical characteristics of grain, flour, milling parameters and cake baking of Bk10 and BK11 {low protein 9.9% and 9.8% compared to control W9 (13.7%), high volume index 14 and 12.1 compared to control W9 (11.8), and low crumb hardness 1041.3 and 977.1g, compared to control W9 (1378.6 g)} confirmed suitability of these lines for cake making. These values were close to commercial premix (PM) control with added starch, emulsifiers and stabilizers that has low protein content (10.6%), high volume index 13.1 and low crumb hardness 806.1g. Despite baking, colored wheat cakes had 1.4 fold higher antioxidant activity than the control. Thus, Bk10 and BK11 have good commercial potential for exploitation and scale-up.