Understanding the link between GMP and dough: from glutenin particles in flour towards developed dough
- 14 June 2003
- journal article
- Published by Elsevier in Journal of Cereal Science
- Vol. 38 (2) , 157-165
- https://doi.org/10.1016/s0733-5210(03)00017-1
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
- Glutenin Macropolymer: a Gel Formed by Glutenin ParticlesJournal of Cereal Science, 2003
- Temperature‐Induced Changes in the Dynamic Rheological Behavior and Size Distribution of Polymeric Proteins for Glutens from Wheat Near‐Isogenic Lines Differing in HMW Glutenin Subunit CompositionCereal Chemistry Journal, 2000
- Rheological Behavior of Undeveloped and Developed Wheat DoughCereal Chemistry Journal, 1997
- New Data Supporting High Mr Glutenin Subunit 5 as the Determinant of Quality Differences among the Pairs 5 + 10 vs. 2 + 12Journal of Cereal Science, 1993
- The formation and properties of wheat flour doughsCritical Reviews in Food Science and Nutrition, 1990
- The relationship between HMW glutenin subunit composition and the bread‐making quality of British‐grown wheat varietiesJournal of the Science of Food and Agriculture, 1987
- Use of the SDS-sedimentation test and SDS-polyacrylamidegel electrophoresis for screening breeder's samples of wheat for bread-making qualityEuphytica, 1982
- Extraction and fractionation of wheat flour proteinsJournal of the Science of Food and Agriculture, 1982
- Glutenin structureJournal of the Science of Food and Agriculture, 1979
- The Viscosity of Dilute Solutions of Long-Chain Molecules. IV. Dependence on ConcentrationJournal of the American Chemical Society, 1942