Assessment of molecular weight distribution of wheat gluten proteins for chapatti quality

Food Chemistry

Volumn 199, Issue , 2016, Pages 28-35

  Chaudhary, Nisha ^a   Dangi, Priya ^a   Khatkar, Bhupendar Singh ^a  

^a GURU JAMBHESHWAR UNIVERSITY OF SCIENCE AND TECHNOLOGY   (India)

Author keywords

Chapatti; Dough rheology; Gliadins; Glutenins; Molecular weight distribution; Size exclusion chromatography

Indexed keywords

CHROMATOGRAPHY; ELASTICITY; MOLECULAR WEIGHT; MOLECULAR WEIGHT DISTRIBUTION; PROTEINS;

CHAPATTI; DEVELOPMENT TIME; DOUGH RHEOLOGY; GLIADINS; GLUTENINS; LOW MOLECULAR WEIGHT; QUALITY CHARACTERISTIC; WHEAT VARIETIES;

SIZE EXCLUSION CHROMATOGRAPHY;

GLIADIN; GLUTEN; GLUTENIN;

ARTICLE; CHEMICAL COMPOSITION; DOUGH; FOOD PROCESSING; FOOD QUALITY; GRAIN HARDNESS; MOLECULAR WEIGHT; PHYSICAL CHEMISTRY; PROTEIN ANALYSIS; SIZE EXCLUSION CHROMATOGRAPHY; TRITICUM AESTIVUM; WHEAT FLOUR; CHEMISTRY; FLOW KINETICS; WHEAT;

CHROMATOGRAPHY, GEL; GLIADIN; GLUTENS; MOLECULAR WEIGHT; RHEOLOGY; TRITICUM;

EID: 84948458352     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.11.106     Document Type: Article

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