Gluten Current Affairs, GK & News
Gluten is a set of proteins found in seeds. They are present in food grains like wheat, oats, rye, etc. Its adhesive and viscoelastic property is the reason behind the dough’s elasticity. Wheat has 13% protein of which glutenin and gliadin constitute a major part. The combination of these two proteins results in the lightness ..
The Indian Agricultural Research Institute (IARI) has released a new potential blockbuster wheat variety – Pusa Yashasvi (HD-3226) – for planting in the upcoming rabi crop season. The new variety has high genetic yield potential at 79.6 quintals as compared to other varieties of wheat. It is highly resistant to all rusts and Karnal bunt, ..