Carbohydrate and protein contents of the developing grains of wheat cultivars

被引：0
|
作者：
Mukherjee, J [1 ]
Madan, S [1 ]
Yunus, M [1 ]
机构：
[1] Haryana Agr Univ, CCS, Dept Plant Breeding, Hisar 125004, Haryana, India
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2003年 / 40卷 / 02期
关键词：
sugars; starch; protein; days after anthesis; grain development; wheat;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A study on the four North Indian bread wheat cultivars viz. "C-306", "HD 2009", "WH 291" and "WH 542" differing in flour and cooking quality revealed a progressive decrease of total sugars, reducing sugars and non-reducing sugar contents in the developing grains. Starch content increased throughout the grain development with a maximum rate of accumulation from 21 to 28 days. The crude protein and soluble protein also increased during grain development.
引用
收藏
页码：219 / 221
页数：3
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