Wheat cultivars grown at three different locations in North India were assessed for their variability in kernel and flour characteristics. Protein and the wet and dry gluten contents of the flour varied significantly (p ≤ 0.05) from 9.32 to 12.60%, 23.46 to 43.04%, and from 8.28 to 15.00%, respectively. Wheat varieties exhibited moderate sodium dodecyl sulfate (SDS) sedimentation and solvent retention values. Flour showed a significant (p ≤ 0.05) difference in the amino acid composition. Lysine, having the lowest chemical score, was the first most limiting amino acid in all wheat varieties. The variability of total flour proteins determined by SDS-PAGE showed polymorphism both in the number and intensity of bands, particularly in the molecular weight range of 35.1-42.8 kDa corresponding to the α-, β-, and γ-gliadin/low-molecular-weight glutenin subunit (LMW-GS) region. Pearson's correlation established between the various grain and flour parameters showed a significant correlation, which can result in better end product use.

/pdf/diversity-in-grain-flour-amino-acid-composition-protein-4pvl2ooat6.pdf

Diversity in Grain, Flour, Amino Acid Composition, Protein Profiling, and Proportion of Total Flour Proteins of Different Wheat Cultivars of North India

Calibration of discrete-element-method model parameters of bulk wheat for storage

Discriminating power of selected physical properties of seeds of various rapeseed (Brassica napus L.) cultivars

The purpose of the present study was to develop low Glycemic Index (GI) crackers from water chestnut flour (WCF) and barley flour (BF).,Five blends were prepared by mixing WCF with BF in the proportion of 100:0, 70:30, 50:50, 30:70 and 0:100, respectively. The baking process as well as ingredients were modified for the production of low GI crackers.,BF incorporation had significant (p < 0.05) effect on physical characteristics, organoleptic attributes and glycemic response of crackers. The resistant starch content of final product was found to be higher than WCF and BF. The research confirmed that replacement of 30 percent WCF with BF is feasible for development of low GI crackers with desired sensory attributes. The inference drawn from storage studies was that the developed crackers can be stored safely (with an overall acceptability score of greater than three on a 5-point scale) in metallized polyethylene up to 35 days under refrigerated conditions and 28 days under ambient conditions.,Although low GI crackers were developed successfully from WCF and BF in the present study. However, detailed storage studies of such crackers can be done in future so as to perform the tests of type-intensity and temporal dominance of sensation. Also, in view of their low GI, these crops need to be evaluated in future for development of other bakery products like bread, cake, muffins, etc.,Water chestnut and barley despite having good nutritional profile and low GI are still considered as underutilized crops. In the present study, these crops were explored for development of low GI crackers especially for people suffering from diabetes. The outcome of this study will open up a new window in the baking sector to develop low GI crackers viz-a-viz will add value to these crops which will help to provide remunerative returns to those who are directly or indirectly involved in trade of these underutilized crops.,This was the first reported innovative attempt to develop low GI crackers from WCF and BF. For development of crackers having desired sensory characteristics, it was found feasible to blend WCF and BF in the ratio of 70:30.

Development of low glycemic index crackers from water chestnut and barley flour

/pdf/investigation-of-energy-efficient-solid-desiccant-system-for-263ln2ai98.pdf

Investigation of energy-efficient solid desiccant system for the drying of wheat grains

Physical properties of wheat grains were evaluated as a function of moisture content. At 8.2 % m.c. d.b., the average length, width, thickness and unit mass of the grain were 6.257 mm, 3.319 mm, 2.658 mm and 0.0377 g respectively. The geometric mean diameter and sphericity of the grain were 2.658 mm and 0.609 respectively. In the moisture range from 10-18% d.b., the length of the rewetted grain ranges from 6.283 to 6.205 mm, width increased from 3.328 to 3.597 mm, thickness ranges from 2.797 to 2.886 mm, geometric mean diameter (GMD) increased from 3.817 to 4.027 mm, sphericity increased from 0.620 to 0.645, thousand kernel weight (TKW) increased from 38.597 to 42.406 g, bulk density decreased from 695.750 to 646.451 kg/m 3 , true density increased from 1236.918 to 1304.80 kg/m3, porosity increased from 44.350 to 48.096 %, hardness decreased from 129.574 to 91.07 N, initial cracking force decreased from 69.979 to 36.965 N and area ranges from 29.178 to 19.716 Nmm. In the same moisture range the angle of repose varied from 23.092 to 25.287 for grain. Lightness (L) of grain decreased from 58.42 to 56.40, a value (red-green axis) decreased from 8.12 to 6.94, b value (yellow-blue axis) decreased from 23.93 to 22.51 and z% decreased from 14.44 to 13.59 with increase in moisture content of grain from 10 to 18 %, d.b.

Mositure Dependent Physical Properties of Wheat Grain (PBW 621)

The fibres namely oat, psyllium and barley were incorporated at 2, 4 and 6 per cent level in flour for bread making and their effect on pasting properties, bread making quality and sensory acceptability of bread was studied. The effect of incorporation revealed the increased bake absorption, bread weight while decreased specific volume. The overall acceptability scores were maximum for bread prepared with oat fibre at 2 per cent level, followed by barley at 2 per cent level and psyllium at 4 per cent level, in the order. During storage of packed bread, moisture content and water activity were higher for bread prepared from fibres as compared to control and it was observed that moisture content was higher in bread packed in Polypropylene (PP). Formation of free fatty acid content (% oleic acid) was observed to be higher in the bread stored at ambient condition and which were packed in LDPE packaging material. The overall acceptability of bread decreased with the increased storage period.

Incorporation of Oat, Psyllium and Barley Fibers: Effect on Baking Quality, Sensory Properties and Shelf Life of Bread

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Mositure Dependent Physical Properties of Wheat Grain (PBW 621)

Incorporation of Oat, Psyllium and Barley Fibers: Effect on Baking Quality, Sensory Properties and Shelf Life of Bread