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Malting characteristics of a few Indian wheat and chickpea varieties.

Gokavi, S. S. and Malleshi, N. G. (2000) Malting characteristics of a few Indian wheat and chickpea varieties. Journal of Food Science and Technology, 37 (6). 586-591, 17 ref..

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Five var. of Indian bread wheat and 4 high yielding var. of chick pea were evaluated for their malting properties. 2-fold (5293-11930 MU) increases in amylase activities on germination of wheat var. for 72 h and marginal increases in chick pea var. for 48 h were recorded. Malting decreased thousand kernel wt. and vol. of wheat var. by 14.3-20.1% and 18.6-37.2%, respectively; yield of wheat malt ranged from 87.4 to 90.5%. Wheat var. HD 2189 and DWR 195 were identified as good malting strains, mainly based on the amylase activity and yield of malt. Germination did not alter the protein contents of wheat or chick peas appreciably, but it lowered starch by 1.2-16.5% and amylose by 3.8-14.5%. A negative correlation was observed between hardness of native wheat and amylase activity of their malt (r = -0.3702). Gel permeation chromatographic analysis of carbohydrates and SEM examination of the endosperms of native and malted wheat and chick peas revealed partial degradation of high mol. wt. carbohydrates as well as pitting of starch granule in wheat and partial degradation of cell walls in chick peas.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 05 Processing and Engineering
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Jun 2011 05:33
Last Modified: 22 Dec 2016 11:19
URI: http://ir.cftri.res.in/id/eprint/4587

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