Relationship of polymeric proteins with pasting, gel dynamic- and dough empirical-rheology in different Indian wheat varieties

Food Hydrocolloids

Volumn 25, Issue 1, 2011, Pages 19-24

  Singh, Sandeep ^a   Singh, Narpinder ^a   MacRitchie, Finlay ^b  

^a GURU NANAK DEV UNIVERSITY   (India)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

Farinograph; Pasting; Protein; Rheology; UPP; Wheat

Indexed keywords

ELASTICITY; GELATION; GELS; VISCOELASTICITY;

DOUGH PROPERTIES; FARINOGRAPHS; GEL DYNAMICS; GLUTENIN; PASTING; PROTEIN CONTENTS; UNEXTRACTABLE POLYMERIC PROTEIN; VISCOELASTIC PROPERTIES; WHEAT; WHEAT VARIETIES;

PROTEINS;

TRITICUM AESTIVUM;

EID: 77957804612     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.05.001     Document Type: Article

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