| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6404745 | LWT - Food Science and Technology | 2013 | 7 Pages |
Abstract
⺠Four wheat varieties with similar HMWGS composition & different Gli/Glu ratio were examined. ⺠Gliadins & glutenins had appreciable effects on the dough rheology. ⺠Higher glutenin content decreased the peak viscosity and pasting temperature. ⺠Gluten index, gliadins & glutenins positively affected bread quality.
Keywords
Related Topics
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Food Science
Authors
Sheweta Barak, Deepak Mudgil, B.S. Khatkar,