Studies on protein and its high-molecular-weight subunit composition in relation to chapati-making quality of Indian wheat cultivars

In order to predict the suitability of wheat for chapati making, 15 Indian wheat cultivars were studied for various protein characteristics in relation to chapati-making quality. The cultivars varied considerably in their protein characteristics and chapati-making potential. Results clearly indicate...

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Veröffentlicht in:	Journal of the science of food and agriculture 2003-02, Vol.83 (3), p.225-231
Hauptverfasser:	Srivastava, Alok K, Prassada Rao, Ummiti J.S, Haridas Rao, Punaroor
Format:	Artikel
Sprache:	eng
Schlagworte:	adverse effects Biological and medical sciences Cereal and baking product industries chapati quality correlation cultivars Food industries Fundamental and applied biological sciences. Psychology Glu-1 score gluten HMW subunit composition Indian wheat cultivars protein characteristics protein content sodium dodecyl sulfate wheat
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Zusammenfassung:	In order to predict the suitability of wheat for chapati making, 15 Indian wheat cultivars were studied for various protein characteristics in relation to chapati-making quality. The cultivars varied considerably in their protein characteristics and chapati-making potential. Results clearly indicated that both quantitative and qualitative characteristics of proteins influenced the chapati-making potential of cultivars. Puffed height, the important qualitative parameter of chapati, was positively correlated with protein content (r = 0.62, p
ISSN:	0022-5142 1097-0010
DOI:	10.1002/jsfa.1297