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Damaged starch and protein contents in relation to water absorption of flours of Indian wheats.

Tara, K. A. and Finney, P. L. and Bains, G. S. (1972) Damaged starch and protein contents in relation to water absorption of flours of Indian wheats. Staerke, 24 (10). 342-345, 23 ref..

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Abstract

The investigation has shown damaged starch to be a significant factor in the high water absorption by 63 straight-run flours of a number of varieties Qf Indian wheats. A significantly high positive correlation (r = + 0.81 to + 0.87) was obtained between water absorption and damaged starch contents compared to a value of + 0.50 for water absorption and protein content. The prediction of water absorption from damaged starch and protein contents is discussed.

Item Type: Article
Uncontrolled Keywords: STARCH-; /damaged starch/ & water absorption of Indian wheat flour; PROTEINS-(VEGETABLE); /protein content/ & water absorption of Indian wheat flour; WATER-; /damaged starch; protein content/ & water absorption of Indian wheat flour; ABSORPTION-; INDIA-; WHEAT-; FLOUR-
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 May 2016 08:29
Last Modified: 24 May 2016 08:29
URI: http://ir.cftri.com/id/eprint/3667

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