Question 1: How Osborne and Shewry categorization of wheat proteins distinct?
Question 2: Why gluten polypeptides are known as prolamins?
Question 3: What structural and molecular differences are there in gliadin and glutenin polypeptides?
Question 4: Wheat gluten proteins encompass very low charge density. How this property of gluten proteins is significant to end-use quality of bakery products?
Question 5: What is the significance of total number and relative position of cysteine residues on the gluten polypeptides?
Question 6: What are the effects will variations in flour protein content encompass on baked product quality?
Question 7: How protein composition led to the varietal variation in end-use quality of wheat?
Question 8: High molecular weight glutenin polypeptides are quantitatively small component of gluten proteins; however they are functionally significant polypeptides of gluten. Validate this statement.
Question 9: How glutenin subunits 5+10 act superior to subunit pair 2+12 in the bread making?
Question 10: Why strong flour is suggested for bread making and weak flour is suggested for the biscuit making?
Question 11: Describe the manufacturing methods, uses and functionality of the wheat gluten.
Question 12: List all the main enzymes of wheat and describe their technological importance.