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Capability of solvent retention capacity to quality of flat bread in three wheat cultivars

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Abstract

Variations in levels and properties of flour constituents have an impact on the quality of its end products and a given application. While the solvent retention capacity test has been used to assess flour quality of pan breads and cookies, to date, this test for determination the suitability of flour for flat breads, where extensibility is the most desirable, has not been evaluated. In this study, three bread wheat cultivars were investigated for their major polymeric constituents, the number of disulfide bonds and SRC test values. The attained results revealed that in the gluten network, WRC and SuRC were affected by the gliadin, whereas SCRC and LaRC by gluten as a whole and glutenin content. These observed relationships are respectively owed to the solubility of gliadin in alcoholic solutions, and the solubility of glutenin in either acid or basic solutions. Also, consumers acceptability of flat-bread was observed at higher ratio of arabinose/xylose, which related to structural characteristics of arabinoxylan.

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Acknowledgements

The authors would like to thank the Isfahan University of Technology for the financial support, as well as Tarbiat Modares University and the Cereal Research Institute in Tehran, where some analyses were performed.

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Authors and Affiliations

  1. Department of Food Science, College of Agriculture, Isfahan University of Technology, Isfahan, 84156, Iran

    Roya Aghagholizadeh & Mahdi Kadivar

  2. Department of Chemistry, York University, Toronto, ON, M3J 1P3, Canada

    Mohammad Nazari

  3. Department of Food Science, College of Agriculture, Tarbiat Modares University, Tehran, Iran

    Hassan Ahmadi & Mohammad Hossein Azizi

Authors
  1. Roya Aghagholizadeh
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  2. Mahdi Kadivar
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  3. Mohammad Nazari
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  4. Hassan Ahmadi
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  5. Mohammad Hossein Azizi
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Correspondence to Roya Aghagholizadeh.

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Aghagholizadeh, R., Kadivar, M., Nazari, M. et al. Capability of solvent retention capacity to quality of flat bread in three wheat cultivars. J Food Sci Technol 56, 775–782 (2019). https://doi.org/10.1007/s13197-018-3537-8

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  • DOI: https://doi.org/10.1007/s13197-018-3537-8

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