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<p>The gluten rheological properties and mixing behaviour of dough of whole grain wheat flours from ten selected cultivars were studied to determine their suitability for bread production. Mixing properties demonstrated cultivar-dependent variation in water absorption, dough development time (DDT), arrival time, and dough stability (DS), with PBW757 exhibiting superior mixing characteristics. Rheological analysis revealed that gluten from PBW757 and DBW187 exhibited the highest elastic (G’) and viscous (G’’) moduli, while HD2967 displayed the lowest values. Creep and recovery compliance varied across cultivars, with HD3226 showing the highest creep compliance and HD2967 the lowest. Textural analysis indicated HD2967 bread had the highest hardness (5327&#xa0;g) and chewiness (4523&#xa0;g.mm), while UAS375 demonstrated the lowest. The specific volume of bread varied from 0.81 to 3.10 cm<sup>3</sup>/g with, PBW757 showing the higher value (3.10 cm<sup>3</sup>/g). Color parameters varied significantly, with PBW752 achieving the highest lightness (L*) values for crust and crumb. Correlation analysis highlighted significant relationships among protein fractions, dough mixing parameters, and bread quality, including a strong positive correlation between specific volume and DDT (<i>r</i> = 0.78*). These findings provide insights about the influence of wheat cultivar properties on dough performance and bread quality, guiding selection for specific baking applications. The results identify PBW757 and H1612 as potential cultivars for superior bread-making performance, providing a scientific basis for the selection and breeding of wheat suited to functional bakery uses.</p>

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Impact of gluten rheological and mixing behaviour on quality characteristics of whole wheat flour bread

  • 期刊论文

  • 发表日期：

    2026年3月16日

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  • Jyoti Narwal,
  • Ritika B. Yadav,
  • Baljeet S. Yadav,
  • Shivanki Tomar

摘要

The gluten rheological properties and mixing behaviour of dough of whole grain wheat flours from ten selected cultivars were studied to determine their suitability for bread production. Mixing properties demonstrated cultivar-dependent variation in water absorption, dough development time (DDT), arrival time, and dough stability (DS), with PBW757 exhibiting superior mixing characteristics. Rheological analysis revealed that gluten from PBW757 and DBW187 exhibited the highest elastic (G’) and viscous (G’’) moduli, while HD2967 displayed the lowest values. Creep and recovery compliance varied across cultivars, with HD3226 showing the highest creep compliance and HD2967 the lowest. Textural analysis indicated HD2967 bread had the highest hardness (5327 g) and chewiness (4523 g.mm), while UAS375 demonstrated the lowest. The specific volume of bread varied from 0.81 to 3.10 cm3/g with, PBW757 showing the higher value (3.10 cm3/g). Color parameters varied significantly, with PBW752 achieving the highest lightness (L*) values for crust and crumb. Correlation analysis highlighted significant relationships among protein fractions, dough mixing parameters, and bread quality, including a strong positive correlation between specific volume and DDT (r = 0.78*). These findings provide insights about the influence of wheat cultivar properties on dough performance and bread quality, guiding selection for specific baking applications. The results identify PBW757 and H1612 as potential cultivars for superior bread-making performance, providing a scientific basis for the selection and breeding of wheat suited to functional bakery uses.