The investigation has shown damaged starch to be a significant factor in the high water absorption by 63 straight‐run flours of a number of varieties of Indian wheats. A significantly high positive correlation (r = + 0.81 to + 0.87) was obtained between water absorption and damaged starch contents compared to a value of + 0.50 for water absorption and protein content. The prediction of water absorption from damaged starch and protein contents is discussed.
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Tara et al. (1972) studied this question.
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