Abstract
The physico-chemical and noodles making properties of flour milled from three bread (PBW-154, PBW-343, and PBW-373) and one durum (PDW-233) wheat cultivars were studied. Noodles were evaluated for cooking and textural properties. The starches were also separated from these cultivars and investigated for morphological, thermal, rheological, and retrogradation properties. Protein, ash, SDS sediment value, and swelling power of flour milled from different varieties varied between 10.0–10.9%, 0.53–0.71%, 19.5–33.5 mL, and 7.4–9.8 g g−1, respectively. Falling number values of flours indicate that the flour had been milled from sound wheat. PDW-233 grains showed highest fracture force while flour from PBW-154 cultivar showed highest SDS value (33.5 mL). The noodles prepared from PBW-154 flour showed lowest cooked weight, highest oil absorption, and highest amylose content. The amylose content of starches separated from different wheat cultivar varied between 20.5 and 29.2%. The starches from all the wheat cultivars had a granule size ranging between 8 and 25 µm and granules shape varied from oval to spherical. PBW-373 starch had largest average granule size while PBW-343 starch showed the smallest average granule size. The transition temperatures, enthalpy of gelatinization (ΔH gel), enthalpy of retrogradation (ΔH ret), peak height index (PHI) and range were determined using differential scanning calorimetry (DSC). PBW-343 starch showed highest onset temperature, peak temperature, and conclusion temperature of 61.4, 65.3, and 70.1°C whereas PDW-233 starch showed the least values of 58, 62.1, and 67.6°C, respectively. The ΔH ret of gelatinized starch from all wheat cultivars was determined after 2 weeks of storage at 4°C. PBW-373 starch showed the highest ΔH gel and ΔH ret while PBW-343 showed lowest values for the same. The retrogradation (%) was observed to be highest in PDW-233 starch and lowest in PBW-343 starch. The synersis (%) was observed to be highest for PBW-343 starch, which increased during storage of starch pastes from all the varieties. The swelling power of flour was observed to be associated with noodle textural properties. The flour showing lower swelling power and small starch granules resulted into noodles having higher hardness, chewiness, cohesiveness, and packability.
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