Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7589652 | Food Chemistry | 2016 | 28 Pages |
Abstract
Size exclusion chromatography (SEC) was used to characterize molecular weight distribution pattern of gluten proteins of four Indian commercial wheat varieties in order to elucidate their influence on flour physicochemical, dough rheology and quality characteristics of chapatti. SEC profile of a wheat variety was segregated into five domains: peak I (130-30 kDa; glutenins), peak II (55-20 kDa; gliadins), peak III (28-10 kDa; low molecular weight gliadins), peak IV and V (<10 kDa; albumins and globulins). SEC results indicated that R/E ratio (r = 0.745ââ and r = â0.869ââ), gluten index (r = 0.959ââ and r = â0.994ââ), dough development time (r = 0.830ââ and r = â0.930ââ) and dough stability (r = 0.901ââ and r = â0.979ââ) were positively and negatively altered by peak I and II, respectively. Peak I (r = 0.879ââ and r = â0.981ââ) and peak II (r = â0.744ââ and r = 0.995ââ) substantially influenced the chapatti hardness and overall score, respectively.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Nisha Chaudhary, Priya Dangi, Bhupendar Singh Khatkar,