Relationship of various flour properties with noodle making characteristics among durum wheat varieties.
Food Chem
; 188: 517-26, 2015 Dec 01.
Article
en En
| MEDLINE
| ID: mdl-26041226
ABSTRACT
The grain, flour, dough and noodle making properties of Indian durum wheat varieties were evaluated. Varieties having higher grain weight had lower hardness and higher yellow pigment content. Gluten performance index showed positive correlation with α-helix and negative with intermolecular+antiparallel-ß-sheets in gluten. The proportion of extracted polymeric proteins was related to dough strength. Elastic (G') and loss (Gâ³) modulus of dough were positively correlated to intermolecular+antiparallel-ß-sheets and negatively with ß-turn+ ß-sheets proportion of dough and gluten. PDW291 with exceptionally higher G' and Gâ³ and best noodle making properties showed the presence 90 kDa and 88 kDa polypeptides corresponding to 14+15 and type 2 banding pattern.
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MEDLINE
Asunto principal:
Triticum
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Cromatografía Líquida de Alta Presión
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Harina
Idioma:
En
Año:
2015
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Article