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The protein characteristics of flours from fifteen Indian wheat varieties were studied and related to pasting, gel viscoelasticity and dough properties. The analysis of polymeric proteins showed glutenins, gliadin and glutenin to gliadin ratio ranged between 28.14 and 40.44%, 45.33 and 55.83% and 0.50 and 0.89, respectively. Paste breakdown was low in flours with higher protein content. Viscoelastic...
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