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Studies on protein and its high-molecularweight subunit composition in relation to chapati-making quality of Indian wheat cultivars

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Relation http://ir.cftri.com/1760/
JSFA-06-03
 
Title Studies on protein and its high-molecularweight
subunit composition in relation to chapati-making quality of Indian wheat cultivars
 
Creator Alok, K. Srivastava
Prasada Rao, U. J. S.
Haridas Rao, P.
 
Subject 04 Wheat
01 Dietary Fiber
03 Proteins
 
Description In order to predict the suitability of wheat for chapati making, 15 Indian wheat cultivars were
studied for various protein characteristics in relation to chapati-making quality. The cultivars varied
considerably in their protein characteristics and chapati-making potential. Results clearly indicated
that both quantitative and qualitative characteristics of proteins influenced the chapati-making
potential of cultivars. Puffed height, the important qualitative parameter of chapati, was positively
correlated with protein content (r =0.62, p
 
Date 2003
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/1760/1/J_Sci_Food_Agric_83_225-231.pdf
Alok, K. Srivastava and Prasada Rao, U. J. S. and Haridas Rao, P. (2003) Studies on protein and its high-molecularweight subunit composition in relation to chapati-making quality of Indian wheat cultivars. Journal of the Science of Food and Agriculture, 83. pp. 225-231.