Characterization of <i>waxy</i> Diploid Wheat Flour and its Possible Practical Use

The application of flour is determined by the composition of its starch and storage proteins. Previously isolated diploid <i>waxy</i> wheat is known to be amylose-free and possesses the same amylopectin structure as the wild-type. To reveal its characteristics, starch, protein, lipid, fiber, gluten, and allergen contents and rheological properties were analyzed and compared to its parental wild-type diploid wheat and commercially available hexaploid wheats. The results showed that the starch content of diploid <i>waxy</i> wheat was similar, but its protein, lipid, and fiber contents were higher than that of the wild-type. In addition, diploid <i>waxy</i> wheat produced high levels of gluten unlike its wild-type while its allergen level was similar to its wild-type. The storage modulus of diploid <i>waxy</i> wheat was significantly lower than that of other wheat lines at high temperatures. These results suggest that diploid <i>waxy</i> wheat holds different characteristics from hexaploid wheats for food processing.