Relationship between physicochemical and rheological properties of starches from Indian wheat lines

摘要: Summary Starches from nine Indian wheat lines were evaluated to study the relationships between physicochemical and rheological properties. Large granules (>15 μm) present in highest proportion followed by medium (5–15 μm) small (<5 μm). Amylose content ranged 27.4 37.2%. Starch with of large (68.9%) showed higher values G′peak (576 Pa) G′final (432 Pa). positive retrogradation, gel firmness, gumminess adhesiveness while negative springiness. Cooked starch pastes amylose (37.2%) had ΔHret (0.88 J g−1), G′ret (361 Pa), (1.48 Ns), firmness (0.45 N) (0.22 N) lowest springiness (0.88). Amylose–lipid complex (AML) dissociation relations swelling power, G′peak, G′breakdown breakdown viscosity (r = −0.779, −0.66, −0.771 & −0.775, respectively, P < 0.05) relationship pasting temperature (r = 0.775, P < 0.05).