Understanding the functionality of wheat high molecular weight glutenin subunits (HMW-GS) in Chapati making quality

被引：0
|
作者：
Sreeramulu, G [1 ]
Banerjee, R [1 ]
Bharadwaj, A [1 ]
Vaishnav, PP [1 ]
机构：
[1] Hindustan Lever Res Ctr, Popular Foods Div, Bangalore 560066, Karnataka, India
来源：
GLUTEN PROTEINS | 2004年 / 295期
关键词：
D O I：
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中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Forty five commercially released Indian wheat varieties were analysed for qualitative differences in high molecular weight glutenin subunits using SDS-PAGE. These varieties have also been characterized for dough and chapati quality attributes. Correlation among the differences in protein composition and dough, chapati (Indian unleavened flat bread) quality characteristics revealed that the wheat varieties possessing HMW-GS, 1B20 produced chapatis with higher consumer acceptance.
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页码：162 / 165
页数：4
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