Modeling Flour and Dough Quality of Indian Wheat Varieties

Abstract

The aim of this study was to model various quality measuring tests using Indian wheat varieties having exceptionally high and low gluten strength. Multiple regression analyses for various quality parameters were performed. Lactic acid solvent retention capacity was positively associated with protein content and unextractable polymeric protein while sodium carbonate solvent retention capacity was positively associated with average particle size. Sedimentation value was positively associated with protein content and lactic acid solvent retention capacity. Gluten index was modeled best by lactic acid solvent retention capacity. Dough development time was positively modeled by lactic acid solvent retention capacity. Dough stability was positively modeled with unextractable polymeric protein and negatively with extractable polymeric protein and extractable monomeric protein. Water absorption was modeled positively with both lactic acid and sodium carbonate solvent retention capacity. The models can help in identified varieties giving best performance with one or more quality traits. Practical Applications Modeling of various quality measuring parameters helps in identifying the varieties giving best performance. The variables that would best describe the solvent retention capacity, sedimentation value, gluten index and dough rheological properties of flours from different bread wheat varieties.