Studies on protein and its high-molecular-weight subunit composition in relation to chapati-making quality of Indian wheat cultivars
| Autor: | Ummiti J S Prasada Rao, Alok K. Srivastava, Punaroor Haridas Rao |
|---|---|
| Rok vydání: | 2003 |
| Předmět: |
chemistry.chemical_classification
Nutrition and Dietetics biology Protein subunit Sodium food and beverages chemistry.chemical_element Gluten Protein content Glutenin chemistry Plant protein Botany biology.protein Composition (visual arts) Cultivar Food science Agronomy and Crop Science Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 83:225-231 |
| ISSN: | 1097-0010 0022-5142 |
| DOI: | 10.1002/jsfa.1297 |
| Popis: | In order to predict the suitability of wheat for chapati making, 15 Indian wheat cultivars were studied for various protein characteristics in relation to chapati-making quality. The cultivars varied considerably in their protein characteristics and chapati-making potential. Results clearly indicated that both quantitative and qualitative characteristics of proteins influenced the chapati-making potential of cultivars. Puffed height, the important qualitative parameter of chapati, was positively correlated with protein content (r =0.62, p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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