Abstract
The protein characteristics of flours from fifteen Indian wheat varieties were studied and related to pasting, gel viscoelasticity and dough properties. The analysis of polymeric proteins showed glutenins, gliadin and glutenin to gliadin ratio ranged between 28.14 and 40.44%, 45.33 and 55.83% and 0.50 and 0.89, respectively. Paste breakdown was low in flours with higher protein content. Viscoelastic properties of flour gels from different varieties showed significant variation and were dependent more on protein than amylose content. The gelation behavior of cooked pastes measured during cooling and holding at 10 °C was explained by an equation. Dynamic moduli of gels were positively correlated with total protein content and negatively correlated to the percentage of unextractable polymeric protein (UPP). Dough strength was positively related to UPP and glutenin content.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
