![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Wheat Cultivars: Correlation between Indian Quality of Gluten Proteins, Rheological Characteristics of Dough and Tandoori Roti Quality
Dharmesh, C. Saxena and Prasada Rao, U. J. S. and Haridas Rao, P. (1997) Wheat Cultivars: Correlation between Indian Quality of Gluten Proteins, Rheological Characteristics of Dough and Tandoori Roti Quality. Journal of the Science of Food and Agriculture, 74. pp. 265-272.
![[img]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png) |
PDF
J_Sci_Food_Agric_1997,_74,_265-272.pdf Restricted to Registered users only Download (236kB) |
Abstract
Physico-chemical, rheological characteristics and quality of tandoori roti were determined for whole wheat Ñours from eight commercial wheat cultivars grown at one location. Tandoori roties baked from these Ñours indicated wide di†erences in baking performance. Among the varieties, Cpan-3004,GW-180 and K-8804 and WL-1562 were found suitable for the preparation of tandoori roti. These four varieties had higher water absorption capacity (718È 735 ml kg~1) when measured in a farinograph at an optimum tandoori dough consistency of 400 BU. The doughs from these varieties also had higher cohesiveness (0É38È0É45) and extensibility (114È121 mm) than other varieties. Total protein, gluten as well as total glutenin (soluble and insoluble) contents were found to be maximum in these four varieties. Varieties having Glu-1 score of 6 were found to be more suitable for roti preparation. The prediction equation derived for correlating total protein and total glutenin in Ñour with overall sensory score of roti was found highly signiÐcant (R2\0É92). The results suggest that the medium hard wheats are suitable for the preparation of tandoori roti.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Indian wheat cultivars, tandoori roti, gluten proteins, dough rheology |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat |
| Divisions: | Dept. of Biochemistry Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 10 Jan 2008 06:23 |
| Last Modified: | 09 May 2012 06:54 |
| URI: | http://ir.cftri.res.in/id/eprint/1631 |
Actions (login required)
 |
View Item |