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India has increased its wheat production phenomenally in the last two decades and it now has a buffer stock of 9.7 million tonnes. However, despite the release of several wheat cultivars, the end-use quality traits of Indian wheat varieties have not been explored in-depth to determine the increasing demand of the domestic processing industry as well as export. In this study, 55 wheat genotypes including 47 released varieties, and 8 genetic stocks were grown along with 10 Australian varieties grown during cropping seasons: 2019–2020 and 2020–2021 and diversity in different physiochemical and rheological traits was evaluated. They showed considerable diversity in all the quality traits studied. However, very few genotypes could be found suitable for any one end-use. Five genotypes were found to possess four to five traits for superior bread-making quality. Two varieties and three advanced breeding lines had up to four good chapati quality traits. None of the released varieties investigated had suitable traits for biscuit making; however, two breeding lines possessed requisite quality traits suitable for biscuit making. It is, therefore, concluded that systematic breeding efforts are required to develop genotypes that bring together the most important quality traits in a single genotype to be suitable for domestic industry as well as for export. [ABSTRACT FROM AUTHOR]

Polyphenol oxidase (PPO) activity is a primary cause of the development of unattractive dark brown discoloration of wheat-based end products. The present study aims to evaluate a set of 41 diverse wheat genotypes grown at three different locations in India for grain phenol color reaction, PPO activity and molecular marker-based characterization of alleles of PPO genes. Relationships among these parameters were analyzed along with the effects of grain PPO activity on dough and chapati color at different time intervals. The mean PPO activity ranged from 7.42 to 27.57 min−1 g−1 10−3 among the genotypes and it showed a significant negative correlation with color brightness (L*) of dough rested for 0 min (r = -0.406), 15 min (r = -0.406), 2 h (r = -0.502) and 4 h (r = -0.551) and whole wheat flour-derived chapati rested for 2 h (r = -0.267) and 4 h (r = -0.424). The overall quality color score was negatively correlated with PPO activity (r = -0.863) and showed a positive correlation with both dough and chapati visual color measured at different time intervals. PPO activity in the genotypes carrying different alleles was found to be Ppo-A1a>Ppo-A1b; Ppo-B2d>Ppo-B2a; and Ppo-D1b>Ppo-D1a. The allelic constitution Ppo-A1bPpo-B2aPpo-D1a and Ppo-A1bPpo-B2dPpo-D1 was found to produce the lowest PPO activity, and thus these alleles are recommended to be used in marker assisted breeding for low PPO activity genotypes to minimize the discoloration of wheat-based end-products. [ABSTRACT FROM AUTHOR]

Hard wheat (HW), medium-hard wheat (MHW) and extraordinarily soft wheat (Ex-SW) varieties with grain hardness index (GHI) of 83 to 95, 72 to 80, 17 to 29 were evaluated for pasting, protein molecular weight (MW) distribution, dough rheology and baking properties. Flours from varieties with higher GHI had more protein content, ash content and paste viscosities. Ex-SW had more glutenins proportion as compared to HW and MHW. Flours from Ex-SW varieties showed lower NaSRC, WA and mixographic parameters as compared to HW and MHW. Dough from flours milled from Ex-SW had higher Intermolecular-β-sheets (IM-β-sheets) than those from MHW and HW. Muffins volume increased with decrease in GHI, Ex-SW varieties had more muffin volume and less air space. The accumulation of polypeptides (PPs) varied significantly in different varieties. Ex-SW variety (QBP12-10) showed accumulation of 98, 90, 81 and 79 kDa PPs, which was unique and was different from other varieties. [ABSTRACT FROM AUTHOR]

Highlights: [•] Quality parameters of Indian wheat cultivars were related to cookies making properties. [•] Cultivars with lower intermolecular-β-sheets+ antiparallel β sheets had greater gluten strength. [•] Cookies spread factor was higher in flour with higher fine particle and lower dough strength. [•] Cultivars with higher grain hardness produced cookies with lower spread factor. [•] Cookies breaking strength was positively correlated to dough strength. [ABSTRACT FROM AUTHOR]

Chapatti, Indian unleavened flat bread made of whole-wheat flour, is traditionally prepared in households by hand sheeting of dough followed by baking on hot griddle and is consumed fresh. Investigations were made to study the effect of guar gum on whole wheat chapatti dough stickiness and its effect on staling of chapatti during storage. Guar gum was incorporated at various levels ranging between 0.25-1.0% w/w of whole wheat flour. Chapatti dough was prepared and evaluated for dough stickiness using Chen-Hoseney dough stickiness probe. Chapattis were prepared and monitored for staling parameters such as water soluble starch (WSS), moisture content, in vitro enzyme digestibility (IVED), extensibility and tear force, both when fresh and after storage for three days at room temperature (30±2 °C) and refrigerated temperature (4±1 °C). From the study it was observed that guar gum prevented staling in chapattis as was monitored through various parameters. Moisture, WSS, IVED content in guar gum incorporated chapatti was higher than the control chapatti. The force required to tear fresh chapattis was decreased with hydrocolloid addition however guar gum addition at 0.75% w/w of whole wheat flour gave the softest chapatti. Extensibility of stored chapatti was significantly decreased with storage, both at room and refrigeration temperature. However, refrigerated chapatti containing guar gum showed less loss in extensibility, up to a period of three days. [ABSTRACT FROM AUTHOR]

Scanning electron microscopy (SEM) studies were used to evaluate the distribution/alterations of the cellular matrix of the deep-fat-fried papads, which are traditional food adjuncts of India. Papad is a thin circular sheet made from dough containing blackgram (Phaseolus mungo ), common salt and spices in various proportions. The circular sheets are made from the dough by pressing the spherical-shaped dough balls. The method of pressing the dough affects the cellular structure and hence the diametrical expansion of papads during deep fat frying, which is a desirable quality attribute for the papads. In the present study, papads were prepared by employing three different methods of sheeting the dough, viz., by using a wooden roller pin, by using the thumb and by using a mechanical press. Papads produced by these three different methods were deep fat fried, and % expansions were calculated after deep fat frying. Fried papads were subjected to SEM to understand the distribution/alteration of the matrix by different sheeting methods. The SEM micrographs of the thumb-pressed papads showed that they had good distribution of the protein–carbohydrate matrix, thereby achieving the highest diametrical expansion, followed by wooden pin-rolled papads, then by machine-pressed papads. PRACTICAL APPLICATIONS Papads are made commercially at different levels of production, viz., cottage scale, small scale or medium scale. There are different methods of making papad sheets; using a wooden roller pin, thumb pressing or by mechanical pressing are some important methods. The method of making the papad sheet affects the diametrical expansion of papads during deep fat frying, which is a desirable quality attribute commercially. The present study indicates that the thumb pressing method is effective for better expansion. The results have been corroborated with scientific studies using SEM data, which indicated better distribution of protein-carbohydrate matrix. The thumb pressing method of making papad sheets is also helpful for generation of employment in developing countries. [ABSTRACT FROM AUTHOR]