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=0.745(∗∗) and r=-0.869(∗∗)), gluten index (r=0.959(∗∗) and r=-0.994(∗∗)), dough development time (r=0.830(∗∗) and r=-0.930(∗∗)) and dough stability (r=0.901(∗∗) and r=-0.979(∗∗)) were positively and negatively altered by peak I and II, respectively. Peak I (r=0.879(∗∗) and r=-0.981(∗∗)) and peak II (r=-0.744(∗∗) and r=0.995(∗∗)) substantially influenced the chapatti hardness and overall score, respectively.
journal_name
Food Chemjournal_title
Food chemistryauthors
Chaudhary N,Dangi P,Khatkar BSdoi
10.1016/j.foodchem.2015.11.106subject
Has Abstractpub_date
2016-05-15 00:00:00pages
28-35eissn
0308-8146issn
1873-7072pii
S0308-8146(15)30251-Xjournal_volume
199pub_type
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