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Triticum aestivum) varieties differing in their chapati-making quality.

Revanappa, S. B. and Salimath, P. V. (2010) Triticum aestivum) varieties differing in their chapati-making quality. Carbohydrate Polymers, 79 (3). pp. 655-659.

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Abstract

Wheat varieties such as DWR-162, GW-322 (good chapati-making quality) and MACS-2496, HD-2189 (poor chapati-making quality) were used in the present study. Structural features of purified hemicellulose A was elucidated by a combination of methods such as methylation, periodate oxidation and optical rotation measurements. Hemicellulose A was mainly xylan type in nature along with small amounts of arabinoxylan type of polysaccharides having xylan backbone in β-(1,4) linkages. Monosubstituted and di-substituted xylosyl residues were present in these polysaccharides. Differences in the physico-chemical properties of dough in terms of chapati making qualities could be due to variations in their structures and also possible linkages with ferulic acid, uronic acid and other associated polysaccharides.

Item Type: Article
Uncontrolled Keywords: Wheat varieties; Hemicellulose A; Pentosans; Arabinoxylans; Chapati
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 28 Polysaccharide Chemistry
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Jun 2005
Last Modified: 10 Oct 2018 11:11
URI: http://ir.cftri.com/id/eprint/45

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