Diversity in quality traits amongst Indian wheat varieties II: Paste, dough and muffin making properties.
作者： Narpinder Singh , Amritpal Kaur , Mehak Katyal , Seerat Bhinder , Arvind Kumar Ahlawat
DOI: 10.1016/J.FOODCHEM.2015.10.035
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摘要: Abstract The relationship between protein molecular weight (MW) distribution, quality characteristics and muffin making properties amongst Indian wheat varieties were evaluated. Flours from with higher grain showed lower proportion of fine particles. Lactic acid solvent retention capacity (LASRC), sedimentation value (SV) dough stability (DS) correlated the 0–55 μm size Paste peak viscosity breakdown positive correlation polymeric negatively monomeric protein, α-amylase activity sodium carbonate (NaSRC). Gluten strength indicators such as DS, development time (DDT), LASRC gluten index (GI) positively related to protein. Both G’ G ″ significantly GI, LASRC, DS DDT. that possesses high MW glutenin subunits combinations 91 kDa + 84 kDa + 78 kDa + 74 kDa ’ ″. Muffin volume was content LASRC.
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