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：2017
卷号：6
期号：7
页码：13448
DOI：10.15680/IJIRSET.2017.0607205
出版社：S&S Publications
摘要：Five commercial wheat varieties, namely C 306, HI 977, HW 2004, PBW 550 and WH 542 of diversebaking performances were examined for their physicochemical parameters, gluten quality and HMW-GS composition.All the varieties presented a broad spectrum of different quality parameters.Based on the kernel dimensions, thousandkernel weight and hectolitre weight, WH 542 was observed to have smaller and less plumpy grains, while HW 2004possessed sound, plumpy and bulky grains. The protein content was found maximum for PBW 550 with SDSsedimentation volume of 60 ml. The gluten quality parameters, particularly, gluten index (GI), R/E ratio and gli/gluratio showed remarkable differences among the varieties. The exceeding values of GI, R/E ratio alongwith superiorbreadmaking HMW-GS composition in PBW 550 and HI 977 makes them strong variety. On the contrary, the lowervalues of GI, R/E ratio with higher gli/glu ratio and inferior HMW-GS makes C 306 and HW 2004 as weak varieties.
