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Indian Wheat Cultivars: Correlation between Quality of Gluten Proteins, Rheological Characteristics of Dough and Tandoori Roti Quality
Author(s) -
Saxena Dharmesh C,
Rao Ummiti J S Prasada,
Rao Punaroor Haridas
Publication year - 1997
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199706)74:2<265::aid-jsfa795>3.0.co;2-1
Subject(s) - farinograph , glutenin , gluten , food science , cultivar , rheology , absorption of water , wheat flour , bread making , wheat gluten , chemistry , mathematics , biology , agronomy , botany , materials science , biochemistry , composite material , protein subunit , gene
Physico‐chemical, rheological characteristics and quality of tandoori roti were determined for whole wheat flours from eight commercial wheat cultivars grown at one location. Tandoori roties baked from these flours indicated wide differences in baking performance. Among the varieties, Cpan‐3004, GW‐180 and K‐8804 and WL‐1562 were found suitable for the preparation of tandoori roti. These four varieties had higher water absorption capacity (718–735 ml kg ‐1 ) when measured in a farinograph at an optimum tandoori dough consistency of 400 BU. The doughs from these varieties also had higher cohesiveness (0·38–0·45) and extensibility (114–121 mm) than other varieties. Total protein, gluten as well as total glutenin (soluble and insoluble) contents were found to be maximum in these four varieties. Varieties having Glu‐1 score of 6 were found to be more suitable for roti preparation. The prediction equation derived for correlating total protein and total glutenin in flour with overall sensory score of roti was found highly significant ( R 2 = 0·92). The results suggest that the medium hard wheats are suitable for the preparation of tandoori roti. © 1997 SCI.