RHEOLOGICAL PROPERTIES OF WHEAT DOUGH IN SOME HEXAPLOID INDIAN WHEAT VARIETIES

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dc.contributor.authorK, Gajalakshmi
dc.contributor.authorV R K, Reddy
dc.date.accessioned2020-10-08T05:40:54Z
dc.date.available2020-10-08T05:40:54Z
dc.date.issued2007-06-01
dc.description.abstractThe 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.identifier.issnPrint:0238-0161
dc.identifier.issnOnline:1588-2527
dc.identifier.urihttps://doi.org/10.1556/AAgr.55.2007.2.11
dc.identifier.urihttps://dspace.psgrkcw.com/handle/123456789/2109
dc.language.isoenen_US
dc.publisherAkademiai kiadosen_US
dc.subjectWheat doughen_US
dc.subjectFarinigraphen_US
dc.subjectextensographen_US
dc.subjectviscoelstic propertiesen_US
dc.titleRHEOLOGICAL PROPERTIES OF WHEAT DOUGH IN SOME HEXAPLOID INDIAN WHEAT VARIETIESen_US
dc.typeArticleen_US

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