RHEOLOGICAL PROPERTIES OF WHEAT DOUGH IN SOME HEXAPLOID INDIAN WHEAT VARIETIES

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DC Field	Value	Language
dc.contributor.author	K, Gajalakshmi	-
dc.contributor.author	V R K, Reddy	-
dc.date.accessioned	2020-10-08T05:40:54Z	-
dc.date.available	2020-10-08T05:40:54Z	-
dc.date.issued	2007-06-01	-
dc.identifier.issn	Print:0238-0161	-
dc.identifier.issn	Online:1588-2527	-
dc.identifier.uri	https://doi.org/10.1556/AAgr.55.2007.2.11	-
dc.identifier.uri	http://localhost:8080/xmlui/handle/123456789/2109	-
dc.description.abstract	The dough characteristics of fifty popular Indian hexaploid wheat varieties were assessed by testing various rheological properties using a Brabender Farinograph and an Extensograph. These studies were aimed at evaluating the flour quality and functionality of the wheat dough. Based on the rheological dough properties of 50 Indian hexaploid wheat varieties it was recommended that 13 wheats could be useful for blending purposes, 31 varieties could be used for both bread and chapatti making, and the remaining 6 wheats were found suitable for biscuit making. The outcome of the experiments will be useful for plant breeders, millers and bakers.	en_US
dc.language.iso	en	en_US
dc.publisher	Akademiai kiados	en_US
dc.subject	Wheat dough	en_US
dc.subject	Farinigraph	en_US
dc.subject	extensograph	en_US
dc.subject	viscoelstic properties	en_US
dc.title	RHEOLOGICAL PROPERTIES OF WHEAT DOUGH IN SOME HEXAPLOID INDIAN WHEAT VARIETIES	en_US
dc.type	Article	en_US
Appears in Collections:	International Journals

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