期刊
FOOD RESEARCH INTERNATIONAL
卷 100, 期 -, 页码 306-317出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2017.08.050
关键词
HPLC; SDS-PAGE; Particle size; Pasting; Farinograph; Mixograph; Dough rheology; Muffins
资金
- MOFPI, Govt. of India
- UGC-BSR
Hard wheat (HW), medium-hard wheat (MHW) and extraordinarily soft wheat (Ex-SW) varieties with grain hardness index (GHI) of 83 to 95, 72 to 80, 17 to 29 were evaluated for pasting, protein molecular weight (MW) distribution, dough rheology and baking properties. Flours from varieties with higher GHI had more protein content, ash content and paste viscosities. Ex-SW had more glutenins proportion as compared to HW and MHW. Flours from Ex-SW varieties showed lower NaSRC, WA and mixographic parameters as compared to HW and MHW. Dough from flours milled from Ex-SW had higher Intermolecular-beta-sheets (IM-beta-sheets) than those from MHW and HW. Muffins volume increased with decrease hi GHI, Ex-SW varieties had more muffin volume and less air space. The accumulation of polypeptides (PPs) varied significantly in different varieties. Ex-SW variety (QBP12-10) showed accumulation of 98, 90, 81 and 79 kDa PPs, which was unique and was different from other varieties.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据