Characterization of four commercial waxy wheats developed in China

Abstract Background and Objectives As the interest in use of waxy wheat in food applications continues to grow, it is important to fully understand characteristics of waxy wheats. To the best of our knowledge, there was no previous study reporting a complete characterization of commercial waxy wheats developed in China, especially properties of wheat kernels, dough, wet milling, gluten, and starch. To promote the industrial utilization of waxy wheat, four Chinese commercial waxy wheats were collected and characterized. Findings Four commercial waxy wheats commercialized in China were sound medium hard wheats. Care must be taken during harvesting and storage of waxy wheats since the waxy wheat flours were very sensitive to the endogenous α‐amylase even at a very low level of enzyme activity. Rapid viscosity analyzer had a good potential for evaluating the sprout damage of waxy wheat. Dough rheological properties and gluten index showed that the four waxy wheats had weak gluten quality, agreeing with wet‐milling performance. The waxy wheat starches had higher onset, peak, and conclusion gelatinization temperatures than normal wheat starch. While the waxy wheat starches showed lower pasting temperature and higher peak viscosity than normal wheat starch. Conclusions Results suggested that the four commercial waxy wheats varied in kernel characteristics, protein and starch contents, wet‐milling performance, gluten quality, dough rheological properties and pasting properties, which might provide a wide range of applications. Significance and Novelty The research work provides useful information for wheat breeders to breed waxy wheat suitable for industrial applications and for scientists to promote the use of waxy wheat flour and starch in food applications.