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Sedimentation and extensograph characteristics of some wheats in relation to gluten composition.

Ram, B. P. and Nigam, S. N. (1983) Sedimentation and extensograph characteristics of some wheats in relation to gluten composition. Journal of Food Science and Technology, 20 (3). 128-129, 3 ref..

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Abstract

Microsedimentation values and extensograph characteristics of the flours and doughs of 11 wheat var. were studied. Results showed that the quantities of gliadin (GD) and glutenin (GTN) correlate negatively, and that the quantity of residue protein (RP) and the ratio of the quantities of RP to GD plus GTN (RP/GD+GTN) correlate positively with microsedimentation and extensograph characteristics of flours and doughs. Best correlation was shown with the quantity of RP.

Item Type: Article
Uncontrolled Keywords: GLUTEN-; wheat flour, gluten proteins & characteristics of; wheat dough, gluten proteins & characteristics of; PROTEINS-CEREAL; FLOUR-SPECIFIC; DOUGH-; WHEAT-; gluten proteins & characteristics of wheat flour; gluten proteins & characteristics of wheat dough
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Nov 2010 06:54
Last Modified: 28 Dec 2011 09:54
URI: http://ir.cftri.com/id/eprint/6701

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