Abstract
AbstractThe effects of heat stress (HS) on physicochemical, pasting, and thermal properties of starch from various wheat lines/varieties are evaluated. Wheat varieties/lines are exposed to high temperature during grain filling by delayed sowing to understand the effect of HS on starch characteristics. Heat stressed wheat starch shows a greater proportion of A‐type granules and amylose content while showing less swelling, C and B‐type granules. Starch from heat stressed wheat shows higher transition temperatures and melting of amylose‐lipids complex than normal wheat starch. Starch from the majority of heat stressed wheat shows greater final, peak, and setback viscosity but lesser breakdown viscosity. The results clearly reflect the variable effects of HS on different variety/lines indicating variation in response towards stress conditions. Heat stressed wheat starch with high paste viscosity may be used to increase viscosity of flours with lower viscosity. The results clearly indicate the changes in starch characteristics caused by delayed sowing may lead to variation in suitability for different products.
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