UNDERSTANDING THE FUNCTIONALITY OF WHEAT HIGH MOLECULAR WEIGHT GLUTENIN SUBUN1TS (HMW-GS) IN CHAPATI MAKING QUALITY

摘要

Forty five commercially released Indian wheat varieties were analysed for qualitative differences in high molecular weight glutenin subunits using SDS-PAGE. These varieties have also been characterized for dough and chapati quality attributes. Correlation among the differences in protein composition and dough, chapati (Indian unleavened flat bread) quality characteristics revealed that the wheat varieties possessing HMW-GS, 11320 produced chapatis with higher consumer acceptance.