期刊名称：International Journal of Innovative Research in Science, Engineering and Technology
印刷版ISSN：2347-6710
电子版ISSN：2319-8753
出版年度：2016
卷号：5
期号：6
页码：10942
DOI：10.15680/IJIRSET.2015.0506251
出版社：S&S Publications
摘要：The effect of addition of 5% gliadin level to the flour of four selected wheat varieties differing in theirbaking performances was investigated. The study was performed using an advanced 4 g bowl of MicrodoughLab(MDL). All the four varieties differed widely in their physicochemical characteristics and HMW-GS composition.Various MDL parameters such as arrival time (AT), departure time (DT),dough development time (DDT), and doughstability observed a downturn by addition of 5% gliadin in all the varieties. Peak resistance (PR)showed a drasticincreasein case of strong varieties DBW16 and HI977 and a downturn in weaker varieties such as C306 and HW2004.
