Relationship between solvent retention capacity and protein molecular weight distribution, quality characteristics, and breadmaking functionality of hard red spring wheat flour

This research aims to investigate the relationship between the solvent retention capacity (SRC) test and quality assessment of hard red spring (HRS) wheat flour samples obtained from 10 HRS cultivars grown at six locations in North Dakota. The SRC values were significantly (P < 0.05) correlated w...

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Main Authors:	Hammed, Ademola Monsur, Ozsisli, Bahri, Ohm, Jae-Bom, Simsek, Senay
Format:	Article
Language:	English English English
Published:	AACC International 2015
Subjects:	TP368 Food processing and manufacture
Online Access:	http://irep.iium.edu.my/51770/ http://irep.iium.edu.my/51770/ http://irep.iium.edu.my/51770/ http://irep.iium.edu.my/51770/1/cchem-12-14-0262-r.pdf http://irep.iium.edu.my/51770/4/51770-elationship_between_solvent_retention_capacity_and_protein_molecular_weight_distribution_SCOPUS.pdf http://irep.iium.edu.my/51770/5/51770-elationship_between_solvent_retention_capacity_and_protein_molecular_weight_distribution_WOS.pdf

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spelling	iium-517702016-08-24T00:44:21Z http://irep.iium.edu.my/51770/ Relationship between solvent retention capacity and protein molecular weight distribution, quality characteristics, and breadmaking functionality of hard red spring wheat flour Hammed, Ademola Monsur Ozsisli, Bahri Ohm, Jae-Bom Simsek, Senay TP368 Food processing and manufacture This research aims to investigate the relationship between the solvent retention capacity (SRC) test and quality assessment of hard red spring (HRS) wheat flour samples obtained from 10 HRS cultivars grown at six locations in North Dakota. The SRC values were significantly (P < 0.05) correlated with flour chemical components (protein, gluten, starch, and damaged starch contents, except arabinoxylan); with farinograph parameters (stability [FST], water absorption, peak time [FPT], and quality number); and with breadmaking parameters (baking water absorption [BWA], bread loaf volume [BLV], and symmetry). Differences in locations and cultivars contributed significantly to variation in quality parameters and SRC values. Suitability of SRC parameters for discriminatory analysis of HRS wheat flour is greatly influenced by molecular weight distribution (MWD) of SDS-unextractable proteins. SRC parameters, except for sucrose SRC, showed significant (P < 0.01) and positive correlations with high-molecular-weight (HMW) polymeric proteins in SDS-unextractable fractions, whereas only lactic acid SRC exhibited significant (P < 0.01) correlations with low-molecular-weight polymeric proteins. HMW polymeric proteins also exhibited positive associations with FPT, FST, BWA, and BLV. The discrepant variation in association of SRC parameters with respect to MWD of SDS-unextractable proteins could improve segregation of HRS wheat flour samples for quality. AACC International 2015-09 Article PeerReviewed application/pdf en http://irep.iium.edu.my/51770/1/cchem-12-14-0262-r.pdf application/pdf en http://irep.iium.edu.my/51770/4/51770-elationship_between_solvent_retention_capacity_and_protein_molecular_weight_distribution_SCOPUS.pdf application/pdf en http://irep.iium.edu.my/51770/5/51770-elationship_between_solvent_retention_capacity_and_protein_molecular_weight_distribution_WOS.pdf Hammed, Ademola Monsur and Ozsisli, Bahri and Ohm, Jae-Bom and Simsek, Senay (2015) Relationship between solvent retention capacity and protein molecular weight distribution, quality characteristics, and breadmaking functionality of hard red spring wheat flour. Cereal Chemistry, 92 (5 (September/October 2015)). pp. 466-474. E-ISSN 0009-0352 http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-12-14-0262-R 10.1094/CCHEM-12-14-0262-R
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English English
topic	TP368 Food processing and manufacture
spellingShingle	TP368 Food processing and manufacture Hammed, Ademola Monsur Ozsisli, Bahri Ohm, Jae-Bom Simsek, Senay Relationship between solvent retention capacity and protein molecular weight distribution, quality characteristics, and breadmaking functionality of hard red spring wheat flour
description	This research aims to investigate the relationship between the solvent retention capacity (SRC) test and quality assessment of hard red spring (HRS) wheat flour samples obtained from 10 HRS cultivars grown at six locations in North Dakota. The SRC values were significantly (P < 0.05) correlated with flour chemical components (protein, gluten, starch, and damaged starch contents, except arabinoxylan); with farinograph parameters (stability [FST], water absorption, peak time [FPT], and quality number); and with breadmaking parameters (baking water absorption [BWA], bread loaf volume [BLV], and symmetry). Differences in locations and cultivars contributed significantly to variation in quality parameters and SRC values. Suitability of SRC parameters for discriminatory analysis of HRS wheat flour is greatly influenced by molecular weight distribution (MWD) of SDS-unextractable proteins. SRC parameters, except for sucrose SRC, showed significant (P < 0.01) and positive correlations with high-molecular-weight (HMW) polymeric proteins in SDS-unextractable fractions, whereas only lactic acid SRC exhibited significant (P < 0.01) correlations with low-molecular-weight polymeric proteins. HMW polymeric proteins also exhibited positive associations with FPT, FST, BWA, and BLV. The discrepant variation in association of SRC parameters with respect to MWD of SDS-unextractable proteins could improve segregation of HRS wheat flour samples for quality.
format	Article
author	Hammed, Ademola Monsur Ozsisli, Bahri Ohm, Jae-Bom Simsek, Senay
author_facet	Hammed, Ademola Monsur Ozsisli, Bahri Ohm, Jae-Bom Simsek, Senay
author_sort	Hammed, Ademola Monsur
title	Relationship between solvent retention capacity and protein molecular weight distribution, quality characteristics, and breadmaking functionality of hard red spring wheat flour
title_short	Relationship between solvent retention capacity and protein molecular weight distribution, quality characteristics, and breadmaking functionality of hard red spring wheat flour
title_full	Relationship between solvent retention capacity and protein molecular weight distribution, quality characteristics, and breadmaking functionality of hard red spring wheat flour
title_fullStr	Relationship between solvent retention capacity and protein molecular weight distribution, quality characteristics, and breadmaking functionality of hard red spring wheat flour
title_full_unstemmed	Relationship between solvent retention capacity and protein molecular weight distribution, quality characteristics, and breadmaking functionality of hard red spring wheat flour
title_sort	relationship between solvent retention capacity and protein molecular weight distribution, quality characteristics, and breadmaking functionality of hard red spring wheat flour
publisher	AACC International
publishDate	2015
url	http://irep.iium.edu.my/51770/ http://irep.iium.edu.my/51770/ http://irep.iium.edu.my/51770/ http://irep.iium.edu.my/51770/1/cchem-12-14-0262-r.pdf http://irep.iium.edu.my/51770/4/51770-elationship_between_solvent_retention_capacity_and_protein_molecular_weight_distribution_SCOPUS.pdf http://irep.iium.edu.my/51770/5/51770-elationship_between_solvent_retention_capacity_and_protein_molecular_weight_distribution_WOS.pdf
first_indexed	2023-09-18T21:13:23Z
last_indexed	2023-09-18T21:13:23Z
_version_	1777411401792356352

Relationship between solvent retention capacity and protein molecular weight distribution, quality characteristics, and breadmaking functionality of hard red spring wheat flour

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