Diversity in quality traits amongst Indian wheat varieties II: Paste, dough and muffin making properties

Food Chemistry

Volumn 197, Issue , 2016, Pages 316-324

  Singh, Narpinder ^a   Kaur, Amritpal ^a   Katyal, Mehak ^a   Bhinder, Seerat ^a   Ahlawat, Arvind Kumar ^b   Singh, Anju Mahendru ^b  

^a GURU NANAK DEV UNIVERSITY   (India)

^b INDIAN AGRICULTURAL RESEARCH INSTITUTE   (India)

Author keywords

Dough rheology and muffins; Farinograph; Mixograph; Pasting; Wheat, Particle size

Indexed keywords

LACTIC ACID; PARTICLE SIZE; POLYMERS; VISCOSITY;

ALPHA-AMYLASE ACTIVITY; BREAKDOWN VISCOSITY; DOUGH RHEOLOGY; FARINOGRAPHS; MIXOGRAPH; PASTING; POSITIVE CORRELATIONS; QUALITY CHARACTERISTIC;

PROTEINS;

AMYLASE; GLIADIN; GLUTEN; GLUTENIN; VEGETABLE PROTEIN;

AGRONOMIC TRAIT; ARTICLE; CONTROLLED STUDY; DENSITY; DOUGH; FLOW KINETICS; FOOD QUALITY; GRAIN PROTEIN CONTENT; PARTICLE SIZE; PROTEIN CONTENT; SHEAR STRESS; VISCOSITY; WHEAT; WHEAT FLOUR; ANALYSIS; CHEMISTRY; CLASSIFICATION; FLOUR; FOOD HANDLING; GENETICS; METABOLISM; MOLECULAR WEIGHT;

ALPHA-AMYLASES; FLOUR; FOOD HANDLING; GLUTENS; MOLECULAR WEIGHT; PARTICLE SIZE; PLANT PROTEINS; TRITICUM; VISCOSITY;

EID: 84945892074     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.10.035     Document Type: Article

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