Characteristics of starch separated from coarse and fine flour fractions obtained from hard, medium‐hard, and soft Indian wheat cultivars
作者： Narpinder Singh , Navneet Kaur , Mehak Katyal , Amritpal Kaur , Khetan Shevkani
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摘要: Starches from coarse flour (CF) and fine flour (FF) fractions obtained from flours milled from fifteen different wheat cultivars with varying hardness index were evaluated for granules‐size distribution, pasting and thermal properties. Grain hardness index of softer, medium‐hard and hard wheat cultivars ranged from 66 to 72, 74 to 79, and 80 to 90, respectively. The amylose content of starch from softer wheat cultivars was significantly lower than that from medium‐hard and hard wheat cultivars. Starches from soft wheat cultivars had a greater …
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