“BIOCHEMICAL AND MOLECULAR CHARACTERIZATION OF WHEAT CULTIVARS (Triticum aestivum L. and T. durum L.)”
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Date
2010
Authors
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Publisher
Anand Agricultural University, Anand
Abstract
India is the second largest producer of wheat in the world
after China. Wheat (T. aestivum, 2n=6x=42 and T. durum 2n=4x=28) is
one of the major food crops next to rice in India. Although, India has
achieved self sufficiency in wheat production in recent years, the
quality of Indian wheat needs improvement not only for domestic
consumption but also for meeting international standards for export
purpose. The end use quality of wheat is mainly influenced by
composition of gluten protein. Flour quality of cultivars for different
products were studied using different qualitative parameters like
moisture, ash, total soluble sugar, starch, protein, lysine, tryptophan,
dry and wet gluten, gluten index, β-carotene content, sedimentation
value, thousands kernel weight and hectoliter weight. Results of
present study revealed that, protein content, β-carotene content
Description
Keywords
Biochemistry, Study