A comparative review of protein and starch characteristics and end-use quality of soft and hard wheat
Hardness of wheat endosperm is a physical property that depends on the genetic makeup of the grain and varies amongst different types/varieties. It is associated with proteins, particularly 14–15 kDa friabilins, which exist in higher amounts at the surface of starch in soft wheat grains while either...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-06-01
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| Series: | Food Chemistry Advances |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X24000091 |
| _version_ | 1827218763243585536 |
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| author | Khetan Shevkani Mehak Katyal Narpinder Singh |
| author_facet | Khetan Shevkani Mehak Katyal Narpinder Singh |
| author_sort | Khetan Shevkani |
| collection | DOAJ |
| description | Hardness of wheat endosperm is a physical property that depends on the genetic makeup of the grain and varies amongst different types/varieties. It is associated with proteins, particularly 14–15 kDa friabilins, which exist in higher amounts at the surface of starch in soft wheat grains while either absent or occur in smaller quantities on granules of hard wheat varieties. The storage proteins in hard wheat flours exhibit a higher proportion of polymeric proteins, β-sheets and β-turns. Soft wheat starches show lower crystallinity, amylose-lipid complex content and proportion of A-type granules (disk or lenticular-shaped granules with diameter >10 µm) while higher gelatinisation temperatures, swelling, breakdown susceptibility and retrogradation than hard wheat starches. Flours from hard and soft wheat also differ for processing and end-use quality based on differences in dough rheological properties, solvent retention capacities and particle size. |
| first_indexed | 2024-03-08T13:33:59Z |
| format | Article |
| id | doaj.art-fc7cfb94a1cd496a8b8be8f8c8988116 |
| institution | Directory Open Access Journal |
| issn | 2772-753X |
| language | English |
| last_indexed | 2025-03-21T15:40:04Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj.art-fc7cfb94a1cd496a8b8be8f8c89881162024-06-19T04:47:16ZengElsevierFood Chemistry Advances2772-753X2024-06-014100613A comparative review of protein and starch characteristics and end-use quality of soft and hard wheatKhetan Shevkani0Mehak Katyal1Narpinder Singh2Department of Applied Agriculture, Central University of Punjab, Bathinda 151401, India; Corresponding author.Department of Nutrition and Dietetics (Food Technology), Manav Rachna International Institute of Research & Studies, Faridabad, IndiaDepartment of Food Science and Technology, Graphic Era Deemed to be University, Dehradun 248002, IndiaHardness of wheat endosperm is a physical property that depends on the genetic makeup of the grain and varies amongst different types/varieties. It is associated with proteins, particularly 14–15 kDa friabilins, which exist in higher amounts at the surface of starch in soft wheat grains while either absent or occur in smaller quantities on granules of hard wheat varieties. The storage proteins in hard wheat flours exhibit a higher proportion of polymeric proteins, β-sheets and β-turns. Soft wheat starches show lower crystallinity, amylose-lipid complex content and proportion of A-type granules (disk or lenticular-shaped granules with diameter >10 µm) while higher gelatinisation temperatures, swelling, breakdown susceptibility and retrogradation than hard wheat starches. Flours from hard and soft wheat also differ for processing and end-use quality based on differences in dough rheological properties, solvent retention capacities and particle size.http://www.sciencedirect.com/science/article/pii/S2772753X24000091Hard vs soft wheatProtein secondary structurePolymeric vs monomeric proteinsRheologyStarch properties |
| spellingShingle | Khetan Shevkani Mehak Katyal Narpinder Singh A comparative review of protein and starch characteristics and end-use quality of soft and hard wheat Food Chemistry Advances Hard vs soft wheat Protein secondary structure Polymeric vs monomeric proteins Rheology Starch properties |
| title | A comparative review of protein and starch characteristics and end-use quality of soft and hard wheat |
| title_full | A comparative review of protein and starch characteristics and end-use quality of soft and hard wheat |
| title_fullStr | A comparative review of protein and starch characteristics and end-use quality of soft and hard wheat |
| title_full_unstemmed | A comparative review of protein and starch characteristics and end-use quality of soft and hard wheat |
| title_short | A comparative review of protein and starch characteristics and end-use quality of soft and hard wheat |
| title_sort | comparative review of protein and starch characteristics and end use quality of soft and hard wheat |
| topic | Hard vs soft wheat Protein secondary structure Polymeric vs monomeric proteins Rheology Starch properties |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X24000091 |
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