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..
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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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