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.
. American Association of Cereal Chemists, St. Paul, Minnesota, USA.
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Anone, M. C., Puppo, M. C., Landra, A. (2002): Rheological and structural properties of wheat flour dough.
Landra A. , 'Rheological and structural properties of wheat flour dough' (2002) 73Bakers Digest: 31-35.
Landra A. Rheological and structural properties of wheat flour doughBakers Digest2002733135)| false
Autran, J. C., Feillet, P. (1987): Genetic and technological basis of protein quality for durum wheat in pasta. pp. 59–71. In: Pattakon, V. (ed.),
Proc. EEC Symp. on Protein Evaluation in Cereals and Legumes
. Cereal Institute, Thessaloniki, Greece.
Feillet P. , '', in Proc. EEC Symp. on Protein Evaluation in Cereals and Legumes, (1987) -.
Feillet P. Proc. EEC Symp. on Protein Evaluation in Cereals and Legumes1987)| false
Bamidele, E. A., Cardoso, A. O., Olaofo, O. (1990): Rheology and baking potential of wheat/plantain composite flour.
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Olaofo O. Rheology and baking potential of wheat/plantain composite flourJ. Sci. Food and Agric.199051421524)| false
Preston, K. R., Hoseney, R. C. (1991): Applications of Extensograph. pp. 13–19. In: Rasper, V. R., Preston, K. R. (eds.),
The Extensograph Handbook
. American Association of Cereal Chemists, St. Paul, Minnesota.
Hoseney R. C. , '', in The Extensograph Handbook, (1991) -.
Hoseney R. C. The Extensograph Handbook1991)| false