Gluten, Pasting, and Mixograph Parameters of Hard Winter Wheat Flours in Relation to Breadmaking
- 15 September 1999
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 76 (5) , 606-613
- https://doi.org/10.1094/cchem.1999.76.5.606
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- A Rapid Method for Quantitation of Insoluble Polymeric Proteins in FlourCereal Chemistry Journal, 1998
- Relationships Between Mixograph Parameters and Indices of Wheat Grain QualityJournal of Cereal Science, 1998
- Single‐Kernel Characteristics of Hard Winter Wheats in Relation to Milling and Baking QualityCereal Chemistry Journal, 1998
- Growth Environment and Wheat Quality: the Effect of Heat Stress on Dough Properties and Gluten ProteinsJournal of Cereal Science, 1993
- Comparative Flour Quality and Protein Characteristics of 1BL/1RS and 1AL/1RS Wheat-rye Translocation LinesJournal of Cereal Science, 1993
- Recent advances in structure and function of food proteins: QSAR approachCritical Reviews in Food Science and Nutrition, 1993
- The microstructure and gas retention of bread doughJournal of Cereal Science, 1990
- HOT‐PASTE VISCOSITY AND ALPHA‐AMYLASE SUSCEPTIBILITY OF HARD RED WINTER WHEAT FLOURJournal of Food Science, 1978
- STUDIES ON WHEAT STARCH AND WHEAT FLOUR MODEL PASTE SYSTEMSJournal of Food Science, 1978
- The paste viscosities of wheat starch and flour-water mixtures on cooking. I.—An intercomparison of the Hagberg Falling Number, Brabender Amylograph and α-Amylase Activities of Australian and English FloursJournal of the Science of Food and Agriculture, 1966