Volume 6, Issue 22 (2009)                   FSCT 2009, 6(22): 21-34 | Back to browse issues page

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A study on relation between the amount and rheological characteristics of glutenin macro-polymer (GMP) gel and breadmaking quality of wheat.. FSCT. 2009; 6 (22) :21-34
URL: http://fsct.modares.ac.ir/article-7-1095-en.html
Abstract:   (3890 Views)
    The high molecular weight polymeric fraction of gluten, glutenin macro-polymer (GMP) shows strong relation with breadmaking quality of wheat. In this study, GMP was extracted from different Iranian wheat cultivars with different breadmaking performances. The correlation was investigated between the wet weight and (small-strain deformation) rheological characteristic of GMP-gel with bread quality (loaf volume and height). The results showed a significant relation between gel amount and bread loaf volume and height. However, no positive and significant correlation was found between small-strain deformation rheological characteristics (storage modulus and tan delta) with breadmaking characteristics. Concluding, despite to GMP wet weight which is accepted as a predictive measure for breadmaking quality, small-strain deformation rheological analysis of GMP-gel can not be used for screening breadmaking quality between wheat cultivars.  
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Received: 2009/04/24 | Accepted: 2009/07/26 | Published: 2012/08/25

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