MATCHING
-Gliadin
A) Smaller polysaccharides formed during hydrolysis of starch to glucose.
B)Polymers of the xylose and arabinose.
C)Removal of bran and shorts during milling of wheat.
D)Component protein of gluten.
E)Outer coating of wheat berry.
F) Constitute around only 10 percent of the total protein in flour.

Question

Quizplus · Accepted Answer

The Answer of MATCHING
-Gliadin
A) Smaller polysaccharides formed during hydrolysis of starch to glucose.
B)Polymers of the xylose and arabinose.
C)Removal of bran and shorts during milling of wheat.
D)Component protein of gluten.
E)Outer coating of wheat berry.
F) Constitute around only 10 percent of the total protein in flour.

MATCHING -Gliadin