Table 1.
Effect of blending of flours from very-weak, weak and medium wheat varieties with flours from strong common wheat varieties on protein content and pasting properties
| Varieties | Blend proportion | Protein content (%) | PV (cP) | FV (cP) | BDV (cP) | SBV (cP) | PT (°C) | |
|---|---|---|---|---|---|---|---|---|
|
HUW468:WH1021 (Strong wheat: very weak wheat) |
100 | 0 | 11.46 ± 0.04 | 2840 ± 116 | 2773 ± 119 | 1459 ± 49 | 1392 ± 52 | 61.57 ± 0.2 |
| 75 | 25 | 11.33 ± 0.03 | 2868 ± 120 | 2777 ± 120 | 1478 ± 50 | 1387 ± 50 | 60.17 ± 0.1 | |
| 50 | 50 | 11.20 ± 0.02 | 2559 ± 90 | 2672 ± 104 | 1221 ± 24 | 1334 ± 38 | 62.63 ± 0.03 | |
| 25 | 75 | 11.06 ± 0.04 | 2288 ± 80 | 2580 ± 79 | 1013 ± 39 | 1305 ± 38 | 60.10 ± 0.1 | |
| 0 | 100 | 10.93 ± 0.03 | 2155 ± 85 | 2526 ± 81 | 911 ± 42 | 1282 ± 38 | 60.23 ± 0.1 | |
|
HUW468:HD2894 (Strong wheat: weak wheat) |
100 | 0 | 11.46 ± 0.03 | 2878 ± 116 | 2779 ± 119 | 1497 ± 49 | 1398 ± 52 | 61.16 ± 0.2 |
| 75 | 25 | 11.37 ± 0.01 | 2877 ± 124 | 2759 ± 116 | 1502 ± 61 | 1384 ± 53 | 64.53 ± 0.3 | |
| 50 | 50 | 11.27 ± 0.03 | 2886 ± 118 | 2723 ± 109 | 1516 ± 50 | 1353 ± 41 | 64.48 ± 0.02 | |
| 25 | 75 | 11.18 ± 0.02 | 2922 ± 133 | 2648 ± 100 | 1588 ± 66 | 1314 ± 33 | 61.59 ± 0.01 | |
| 0 | 100 | 11.08 ± 0.02 | 2847 ± 126 | 2531 ± 76 | 1535 ± 72 | 1219 ± 22 | 62.07 ± 0.05 | |
|
HUW468:HUW234 (Strong wheat: medium wheat) |
100 | 0 | 11.46 ± 0.04 | 2878 ± 116 | 2779 ± 119 | 1497 ± 49 | 1398 ± 52 | 61.16 ± 0.31 |
| 75 | 25 | 11.35 ± 0.05 | 2858 ± 138 | 2771 ± 117 | 1478 ± 68 | 1391 ± 47 | 61.07 ± 0.03 | |
| 50 | 50 | 11.23 ± 0.02 | 2763 ± 115 | 2775 ± 120 | 1413 ± 51 | 1425 ± 56 | 61.09 ± 0.01 | |
| 25 | 75 | 11.12 ± 0.02 | 2598 ± 91 | 2698 ± 112 | 1289 ± 22 | 1389 ± 43 | 61.07 ± 0.02 | |
| 0 | 100 | 11.00 ± 0.02 | 2540 ± 101 | 2675 ± 107 | 1237 ± 44 | 1372 ± 50 | 60.55 ± 0.05 | |
|
HP1761:WH1021 (Strong wheat: very weak wheat) |
100 | 0 | 12.30 ± 0.3 | 2652 ± 109 | 2709 ± 113 | 1316 ± 43 | 1373 ± 47 | 61.63 ± 0.03 |
| 75 | 25 | 11.96 ± 0.02 | 2636 ± 101 | 2694 ± 106 | 1294 ± 40 | 1352 ± 45 | 61.12 ± 0.1 | |
| 50 | 50 | 11.62 ± 0.02 | 2456 ± 95 | 2665 ± 99 | 1140 ± 40 | 1349 ± 44 | 61.57 ± 0.04 | |
| 25 | 75 | 11.27 ± 0.03 | 2290 ± 88 | 2604 ± 89 | 1004 ± 38 | 1318 ± 39 | 61.08 ± 0.02 | |
| 0 | 100 | 10.93 ± 0.03 | 2155 ± 85 | 2526 ± 81 | 911 ± 42 | 1282 ± 38 | 60.23 ± 0.1 | |
|
HP1761:HD2894 (Strong wheat: weak wheat) |
100 | 0 | 12.30 ± 0.03 | 2652 ± 109 | 2709 ± 113 | 1316 ± 43 | 1373 ± 47 | 61.63 ± 0.03 |
| 75 | 25 | 12.00 ± 0.02 | 2684 ± 105 | 2696 ± 97 | 1352 ± 45 | 1364 ± 37 | 60.11 ± 0.05 | |
| 50 | 50 | 11.69 ± 0.02 | 2791 ± 112 | 2652 ± 101 | 1463 ± 57 | 1324 ± 46 | 64.47 ± 0.2 | |
| 25 | 75 | 11.39 ± 0.01 | 2808 ± 120 | 2581 ± 83 | 1504 ± 69 | 1277 ± 32 | 61.05 ± 0.05 | |
| 0 | 100 | 11.08 ± 0.02 | 2847 ± 126 | 2531 ± 76 | 1535 ± 72 | 1219 ± 22 | 62.07 ± 0.05 | |
|
HP1761:HUW234 (Strong wheat: weak wheat) |
100 | 0 | 12.30 ± 0.3 | 2652 ± 109 | 2709 ± 113 | 1316 ± 43 | 1373 ± 47 | 61.63 ± 0.03 |
| 75 | 25 | 11.98 ± 0.02 | 2653 ± 109 | 2726 ± 110 | 1294 ± 51 | 1367 ± 52 | 60.11 ± 0.1 | |
| 50 | 50 | 11.65 ± 0.05 | 2470 ± 98 | 2694 ± 106 | 1118 ± 38 | 1342 ± 46 | 62.06 ± 0.04 | |
| 25 | 75 | 11.33 ± 0.03 | 2313 ± 89 | 2733 ± 115 | 963 ± 28 | 1383 ± 54 | 62.06 ± 0.05 | |
| 0 | 100 | 11.00 ± 0.02 | 2540 ± 101 | 2675 ± 107 | 1237 ± 44 | 1372 ± 50 | 60.55 ± 0.05 | |
Data represented as mean value ± SD. Strong wheat (HUW468 and HP1761), very weak (WH1021), weak (HD2894) and medium (HUW234)
BDV breakdown viscosity, FV final viscosity, PT pasting temperature, PV peak viscosity, SBV setback viscosity