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ABSTRACT:
SUBMITTER: Katyal M
PROVIDER: S-EPMC5876193 | biostudies-literature | 2018 Apr
REPOSITORIES: biostudies-literature
Katyal Mehak M Virdi Amardeep Singh AS Singh Narpinder N Kaur Amritpal A Rana J C JC Kumari Jyoti J
Journal of food science and technology 20180115 4
The particle size distribution, protein profile, pasting and dough rheological properties of meal from forty-two Indian durum wheat accessions were evaluated. Meal from accessions with higher grain hardness index (GHI) showed a high proportion of large size particles with higher protein content and lower paste viscosities. Elastic and viscous modulii (<i>G</i>' and <i>G</i>″) of dough were negatively correlated with paste viscosities, which was associated with the presence/absence of LMW-GS and ...[more]