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Texturometer as a tool for studying varietal differences in wheat flour doughs and gluten proteins.

Ram, B. P. and Nigam, S. N. (1983) Texturometer as a tool for studying varietal differences in wheat flour doughs and gluten proteins. Journal of Texture Studies, 14 (3). 245-249, 9 ref..

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Abstract

General Food's texturometer was used to study the differences in wheat flour doughs prepared from 11 Indian wheat var. of known gluten composition. The quantities of residue proteins in these var. and the ratios of residue proteins over gliadins and glutenins were found to show high positive correlation with texturometer hardness and areas of first and second peaks. Adhesiveness was found to show high negative correlations. Of the gluten proteins, only glutenins showed varietal differences, i.e. the hardness and the areas of the first and the second peaks were found to increase from weak to strong var. The gliadins and the residue proteins of the var. studied were found to be similar. Only gliadins were found to have adhesive character.

Item Type: Article
Uncontrolled Keywords: BREED-; wheat dough, var. & texturometer studies on; TEXTURE-; DOUGH-; wheat dough, gluten proteins & adhesiveness of; GLUTEN-; PROTEINS-CEREAL; ADHESION-; WHEAT-; var. & texturometer studies on wheat dough; gluten proteins & adhesiveness of wheat dough
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 May 2016 07:45
Last Modified: 25 May 2016 07:45
URI: http://ir.cftri.com/id/eprint/6682

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