Physical Properties of Cooked Wheat Grains as Affected by Cooking Temperature and Duration

Figures & data

Table 1 The properties (mean values) of raw wheat used in this study ^a

Properties	Soft wheat samples	Hard wheat samples
Protein (%)	10.5	15.5
Color (L*)	90.1	85.6
Color (a*)	0.91	1.8
Color (b*)	11.1	13.4
Modulus of elasticity (Pa)	964	990
Maximum contact stress (Pa)	14,825	17,528

Figure 1 Percentage water uptake of cooked wheat grains, (a) soft wheat (b) hard wheat.

Figure 2 Modulus of elasticity (E) and maximum compressive contact stress (S _max) of cooked wheat grains, (a-b) soft wheat (c-d) hard wheat.

Figure 3 Color (CIE L a* b*) of cooked wheat grains, (a-c) soft wheat (d-f) hard wheat.

Figure 4 RVA profiles of soft wheat samples cooked at different cooking temperatures for 20–120 min, (a) 110°C, (b) 120°C, (c) 130°C and (d) 140°C, including RVA profiles from uncooked wheat samples.

Table 2 Coefficients and summary of fit for the built models of all studied parameters ^a

Coefficients	WU	E	S max	L*	a*	b*	PV	HPV	CPV	BV	SV
Soft wheat
b 0	47.4	398.6	9,502	151.9	−17.36	−9.60	2,154	2,060	4,295	94.6	2,235
b 1	0.23 ^b	−2.31	−56.8	−0.55	0.15	0.23	−12.83	−12.38	−25.88	−0.45	−13.50
b 2	0.61	−0.80	−22.2	−0.14	0.03	0.03	−4.54	−4.10	−8.76	−0.44	−4.66
b 11	−0.12	0.05 ^b	1.04 ^b	−0.01	0.003	−0.00001 ^b	−0.25	−0.33	−0.63	0.08	−0.31
b 12	−0.03	0.06	1.33	−0.005	0.001	−0.0002 ^b	0.12	0.12	0.27	0.01 ^b	0.15
b 22	−0.01	0.01	0.35	0.0002 ^b	−0.0001	−0.0003	0.07	0.06	0.14	0.01	0.08
R^2	0.90	0.71	0.81	0.96	0.96	0.88	0.92	0.91	0.93	0.83	0.93
RMSE	9.40	30.8	587.2	1.76	0.43	1.08	70.98	73.18	132.9	8.99	68.52
Hard wheat
b 0	94.83	290.7	7,023	164.9	−21.40	0.06 ^b	1,173	1,070	2,272	103.4	1,203
b 1	0.01 ^b	−1.57	−41.21	−0.72	0.20	0.18	−7.21	−6.62	−14.08	−0.58	−7.46
b 2	0.56	−0.69	−16.32	−0.14	0.04	0.02	−1.86	−1.59	−3.48	−0.26	−1.88
b 11	−0.18	0.06	1.17	−0.004	0.001 ^b	−0.003 ^b	−0.04 ^b	−0.04 ^b	−0.19 ^b	−0.003 ^b	−0.15 ^b
b 12	−0.04	0.02	0.72	−0.004	0.001	−0.0002 ^b	0.01 ^b	0.01 ^b	0.01 ^b	0.004 ^b	0.001 ^b
b 22	−0.01	0.01	0.20	0.001	−0.0001 ^b	−0.0001 ^b	0.01 ^b	0.004 ^b	0.03	0.003	0.03
R^2	0.94	0.69	0.82	0.97	0.92	0.58	0.86	0.84	0.84	0.73	0.80
RMSE	7.02	22.4	384.3	1.67	0.79	1.94	43.73	42.89	94.76	7.58	59.15

AACC. 1995 . Approved Methods of the American Association of Cereal Chemists; , 9th ed , St. Paul, Minnesota : American Association of Cereal Chemists .

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