Study of ل- amylase activity, Amylose content in starch and Flat bread quality characteristics in advanced lines of wheat
2005
Mohammadkhani, Ali | Najafian, G. | Rashmehkarim, K. | Mortezagholi, M. | Babaiegoli, E. | Moslehi, E.
Flat bread quality characteristics in advanced lines of wheat Mohammadkhani, A. Abstract Amylose content in starch and ل- amylase activity of the wheat of 100 hexaploid- advanced lines from collection of Cereal Dept. of Seed and Plant Improvement Institute were determined. On based of the highest and the lowest amylose content 5 lines of wheat were selected to produce Flat bread, the selected lines and the related amylose% were as follow M-80-4 (34%), M-81-9 (34.1%), M-82-17 (34.1%), M-80-10 (20.9%) and M-81-13 (20.6). To evaluate eight quality characters of breads a Test Panel was conducted. The best quality bread was related to the line of M-81-13 with the lowest amylose content. In addition, the correlation between amylose content and ل- amylase activity positively was low and non-significant but between amylose content and grain Hardness Index and also between amylose content and Water Absorption% the correlation were statistically signific ant and negative. Finally a high positive significant correlation was found between amylose % and Moisture content. Key words: amylose, ل- amylase activity, Hardness Index, Water Absorption%
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