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The quality of wheat flour: intervarietal quantitative differences between gluten components.

Ram, B. P. and Nigam, S. N. (1979) The quality of wheat flour: intervarietal quantitative differences between gluten components. Journal of Food Science and Technology, India, 16 (5). 189-192, 12 ref..

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Abstract

Whole meal flours of 11 wheat var. were fractionated into albumins, globulins, glutenins and residual proteins. When wheat var. were arranged in order of decreasing strength as measured by dough stability and dough development time, the ratio of residual protein to gliadin + glutenin decreased. This ratio could be used as an index of flour strength. The usefulness of this ratio in formulating flour of a desired strength is considered.

Item Type: Article
Uncontrolled Keywords: BREED-; wheat flour, var. & strength of; FLOUR-SPECIFIC; STRENGTH-; ANALYTICAL-TECHNIQUES; wheat flour, strength estimation of; STABILITY-; wheat dough, strength & stability of; DOUGH-; WHEAT-; var. & strength of wheat flour
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Apr 2010 09:39
Last Modified: 06 Apr 2010 09:39
URI: http://ir.cftri.com/id/eprint/6900

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