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Abstract: The solvent retention capacity (SRC) test is useful to measure flour components contributing to end-use functionality especially where the sample number is large and grain quantities are limited. The water, sodium carbonate, lactic acid, and sucrose SRC values ranged 78.0–98.0, 95.0–127.5, 101.5–139.0, and 125.0–163.0g/100g, respectively in 50 spring wheat varieties. Water SRC positively correlated with cookie spread ratio (r =0.29) while Lactic acid SRC and Sucrose SRC positively correlated with cookie thickness (r =0.31) and (r =0.23). Negative correlation coefficients were observed in water SRC and cookie thickness (r =−0.27). Lactic acid SRC also negatively correlated with cookie spread ratio (r =−0.34). Sodium carbonate SRC was found to be negatively correlated with cookie diameter (r =−0.19) and cookie spread ratio (r =−0.16). The SRC test is a promising method for the evaluation of soft wheat varieties on the basis of their biochemical characteristics. [Copyright &y& Elsevier]

Forty-four spring wheat varieties representing 64 years of wheat cultivar releases were evaluated for amino acid composition. The concentration of several amino acids differed among the wheat varieties but amino acids did not significantly consistently among wheat varieties and growth conditions. Significant differences existed in amino acid score due to wheat varieties and crop years. The variations in amino acids (g/100 g flour) were found in lysine 0.255–0.392, leucine 0.449–0.927, isoleucine 0.224–0.492, threonine 0.277–0.516, valine 0.288–0.587, methionine 0.072–0.160, histidine 0.118–0.265, arginine 0.149–0.643, alanine 0.036–0.119, aspartic acid 0.453–0.841, glutamic acid 0.743–1.313, glycine 0.393–0.753, proline 0.851–1.420, serine 0.409–0.722 and tyrosine 0.189–0.597. The chapatis contained on average lysine 0.261, leucine 0.542, isoleucine 0.277, threonine 0.353, valine 0.359, methionine 0.101, histidine 0.159, arginine 0.285, alanine 0.063, aspartic acid 0.618, glutamic acid 0.844, glycine 0.526, proline 1.088, serine 0.538 and tyrosine 0.283 (g/100 g). The wheat varieties Punjab 96, Shahkar 95, Inqulab 91 and C518 contained relatively higher concentration of different amino acids as compared to other wheat varieties. Loss in content of amino acids was observed during baking of chapatis. The decline in lysine content ranged from 1.11% to 23.58% during chapati baking (12.4% protein basis). The amino acid scores in wheat varieties and chapatis were 45 and 40, respectively. The mean crude protein content in chapatis was 11.85%. [Copyright &y& Elsevier]