Diversity in quality traits amongst Indian wheat varieties II: Paste, dough and muffin making properties
详细信息 查看全文
- 作者：Narpinder Singha ; narpinders@yahoo.com" class="auth_mail" title="E-mail the corresponding author ; Amritpal Kaura ; Mehak Katyala ; Seerat Bhindera ; Arvind Kumar Ahlawatb ; Anju Mahendru Singhb
- 关键词：GHI ; grain hardness index ; SV ; sedimentation Value ; Ex-PP ; extractable polymeric protein ; Ex-MP ; extractable monomeric protein ; UnEx-PP ; unextractable polymeric protein ; UnEx-MP ; unextractable monomeric protein ; SRC ; solvent retention capacity ; NaSRC ; sodium carbonate SRC ; SuSRC ; sucrose SRC ; LASRC ; lactic acid SRC ; WSRC ; water SRC ; WG ; wet gluten ; DG ; dry gluten ; GI ; gluten index ; PT ; pasting temperature ; PV ; peak viscosity ; BDV ; breakdown viscosity ; FV ; final viscosity ; SBV ; setback viscosity
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 April 2016
- 年：2016
- 卷：197
- 期：part_PA
- 页码：316-324
- 全文大小：1790 K
文摘
- •
Unextractable polymeric proteins were correlated with paste and dough rheology.
- •
Peak viscosity depends on polymeric/monomeric proteins and amylase activity.
- •
Peak viscosity was correlated to dough rheological parameters.
- •
Dough strength was positively correlated to polymeric proteins.
- •
Muffin volume related to protein content.