Empirical rheology and pasting properties of soft-textured durum wheat (Triticum turgidum ssp. durum) and hard-textured common wheat (T. aestivum)

Abstract

Puroindoline (PIN1) proteins are the molecular basis for wheat kernel texture classification and

affect flour milling performance. This study investigated the effect of PINs on empirical

rheology and pasting properties in T. turgidum ssp. durum and T. aestivum. Soft wheat

Alpowa), durum wheat (cv. Svevo) and their derivatives in which PINs were deleted (Hard

Alpowa) or expressed (cv. Soft Svevo). Presence of PINs affected flour particle size and

damaged starch. PINs increased the pasting temperature and breakdown viscosity, while the

effect on peak viscosity and setback were not consistent. Presence of PINs was negatively

associated with GlutoPeak gluten aggregation energy and farinograph dough stability, suggesting

a weakening of the gluten matrix. As regards dough extensibility, the role of PINs was evident

only in common wheat: 5DS distal end deletion increased the resistance to extension, without

affecting the dough extensibility. This study showed PINs to have different impact on pasting

and rheological properties of T. aestivum and T. turgidum ssp. durum flours