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- Gulia, Neelam; Khatkar, B.S.
- International journal of food properties 2015 v.18 no.8 pp. 1648-1663
- gliadin, etc ; alleles; cooking; correlation; cultivars; dough; dough development; extensibility; firmness; flour; glutenins; hardness; loci; noodles; oils; protein content; wheat gluten; Show all 17 Subjects
- ... This study was carried out to examine the effect of quantity and quality of wheat gluten proteins on the quality attributes of instant fried noodles. Dough development time, dough stability, SDS sedimentation volume, gluten index and Resistance to extension/Extensibility (R/E) ratio were found to be positively correlated with glutenin content, whereas negatively associated with the quantity of gli ...