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Malting characteristics of a few Indian wheat and chickpea varieties.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/4587/
jfst-206-00
 
Title Malting characteristics of a few Indian wheat and chickpea varieties.
 
Creator Gokavi, S. S.
Malleshi, N. G.
 
Subject 04 Wheat
05 Processing and Engineering
22 Legumes-Pulses
 
Description Five var. of Indian bread wheat and 4 high yielding var. of chick pea were evaluated for their malting properties. 2-fold (5293-11930 MU) increases in amylase activities on germination of wheat var. for 72 h and marginal increases in chick pea var. for 48 h were recorded. Malting decreased thousand kernel wt. and vol. of wheat var. by 14.3-20.1% and 18.6-37.2%, respectively; yield of wheat malt ranged from 87.4 to 90.5%. Wheat var. HD 2189 and DWR 195 were identified as good malting strains, mainly based on the amylase activity and yield of malt. Germination did not alter the protein contents of wheat or chick peas appreciably, but it lowered starch by 1.2-16.5% and amylose by 3.8-14.5%. A negative correlation was observed between hardness of native wheat and amylase activity of their malt (r = -0.3702). Gel permeation chromatographic analysis of carbohydrates and SEM examination of the endosperms of native and malted wheat and chick peas revealed partial degradation of high mol. wt. carbohydrates as well as pitting of starch granule in wheat and partial degradation of cell walls in chick peas.
 
Date 2000
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/4587/1/JFST_2001_37_6_586-591.pdf
Gokavi, S. S. and Malleshi, N. G. (2000) Malting characteristics of a few Indian wheat and chickpea varieties. Journal of Food Science and Technology, 37 (6). 586-591, 17 ref..