TEXTUROMETER AS A TOOL FOR STUDYING VARIETAL DIFFERENCES IN WHEAT FLOUR DOUGHS AND GLUTEN PROTEINS

The General Food's Texturometer has been used for studying the differences in wheat flour doughs prepared from 11 Indian wheat varieties of known gluten composition. The quantities of residue proteins in these varieties and the ratios of residue proteins over gliadins and glutenins were found to show high positive correlation with texturometer hardness and areas of first and second peaks. Adhesiveness was found to show high negative correlations. Of the gluten proteins only glutenins showed varietal differences i.e., the hardness and the areas of the first and the second peaks were found to increase from weak to strong varieties. The gliadins and the residue proteins of the varieties studied were found to be similar. Only gliadins were found to have adhesive character.