Stretchability of wheat gluten in relation to gluten composition and varietal differences.

Ram, B. P. and Nigam, S. N. (1981) Stretchability of wheat gluten in relation to gluten composition and varietal differences. Canadian Institute of Food Science and Technology Journal, 14 (4). 326-328, 11 ref..

PDF Canadian Institute of Food Science and Technology Journal, Volume 14, Issue 4, January 1981, Pages 326-328.pdf - Published Version Restricted to Registered users only Download (406kB)

Abstract

Stretching characteristics of glutens of wheat var. K 68 (strong), HD 4530 (medium strong) and sonalika (weak) were studied. The resistance to stretching was found to decrease from K 68 to HD 4530 to sonalika. Both quantitative and qualitative factors contributed to this difference. Qualitatively, the glutenin of sonalika was found to be different from the glutenins of K 68 and HD 4530. The gliadins and the residue proteins of all 3 var. were apparently similar.

Item Type:	Article
Uncontrolled Keywords:	BREED-; wheat gluten, var. & stretch characteristics of; ELASTICITY-; GLUTEN-; GLUTENIN-; wheat glutenin, var. & characteristics of; WHEAT-; var. & stretch characteristics of wheat gluten
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	30 Mar 2016 10:08
Last Modified:	30 Mar 2016 10:08
URI:	http://ir.cftri.res.in/id/eprint/6815

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