Comparison of the physicochemical properties of waxy and non-waxy wheat grains

Abstract

Flour quality was evaluated in Korean waxy wheat lines and their maternal parents. Flour particle size was greater in the waxy lines than in their parents. The protein content of the flour from waxy lines was as high as that of the flour from bread wheat, but the waxy lines were inferior with regard to sedimentation volume and mixing characteristics. The waxy flour required a higher amount of water than the non-waxy flour to obtain the proper mixogram. The results of rapid viscograph test showed that the waxy wheat flour required more or less higher onset pasting temperatures and much higher breakdown viscosities than the flour from their parents. The values of peak viscosity temperatures and final viscosities were significantly lower in waxy lines (79.4-81.7C and 101-116.9 RVU, respectively) than in their parents (more than 95C and 148.0-171.8 RVU).