The effect of lipids extraction on protein salvation, pasting, and dough rheological behavior of flours dough from hard wheat (HW), extraordinarily soft wheat (Ex-SW), and medium-hard wheat (MHW) flour was analyzed. The varieties selected had wide variation in grain hardness index (17 to 95). Ex-SW revealed lower tryptophan fluorescent emission and water absorption (WA) than MHW and HW varieties. The change in pasting parameters on defatting was the highest for Ex-SW varieties. Native flour (NF) of HW varieties showed high protein content, pasting and dough strength, and fluorescence intensity in comparison to Ex-SW varieties, while on defatting this was reversed. Protein pattern of defatted flour and NF did not differ significantly. Defatting of flours increased WA and decreased dough stability (DS). The decrease in DS on defatting was more for Ex-SW varieties than others. DS for HW and MHW varieties reduced upon defatting. Defatting significantly increased all mixographic and rheological properties except peak time. Overall, results showed that defatting of flour improved paste and dough strength. PRACTICAL APPLICATION: Higher gluten strength of defatted wheat flour of varied grain hardness has wide applications. Most of the Indian bread wheat varieties possess GluD1 high-molecular-weight glutenin subunit (HMW-GS) allelic composition of (2 + 12), which is not suitable for bread making due to weak gluten strength. Defatting of flours improved the gluten strength of strong and weak flour dough of different wheat varieties irrespective of GluD1 allelic composition for HMW-GS. Defatted flour may be used to improve the baking and cooking performance of dough made from weak wheat. These findings are highly suitable for wheat milling and baked product manufacturing industries.

中文翻译：

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来自硬、极软和中硬小麦品种的天然和脱脂面粉的蛋白质溶解、糊化、混合和面团流变行为的比较分析

分析了脂质提取对硬质小麦 (HW)、极软小麦 (Ex-SW) 和中硬小麦 (MHW) 面粉面团的蛋白质拯救、糊化和面团流变行为的影响。所选品种的谷物硬度指数变化很大（17 到 95）。Ex-SW 显示比 MHW 和 HW 品种更低的色氨酸荧光发射和吸水率 (WA)。Ex-SW 品种的脱脂糊化参数变化最大。与 Ex-SW 品种相比，HW 品种的天然面粉 (NF) 显示出高蛋白质含量、糊状和面团强度以及荧光强度，而在脱脂时则相反。脱脂面粉和 NF 的蛋白质模式没有显着差异。面粉脱脂会增加 WA 并降低面团稳定性 (DS)。与其他品种相比，Ex-SW 品种的脱脂 DS 减少更多。脱脂后 HW 和 MHW 品种的 DS 降低。除峰时间外，脱脂显着增加了所有混合学和流变学特性。总的来说，结果表明面粉脱脂改善了面团和面团的强度。实际应用：不同谷物硬度的脱脂小麦粉具有较高的面筋强度，具有广泛的应用。大多数印度面包小麦品种都具有(2+12)的GluD1高分子量谷蛋白亚基(HMW-GS)等位基因组成，由于面筋强度较弱，不适合制作面包。无论 HMW-GS 的 GluD1 等位基因组成如何，面粉脱脂都提高了不同小麦品种的强和弱面粉面团的面筋强度。脱脂面粉可用于改善由弱小麦制成的面团的烘焙和烹饪性能。这些发现非常适用于小麦碾磨和烘焙产品制造行业。