Evaluation of contributions from wheat protein fractions to dough mixing and breadmaking
- 1 November 1987
- journal article
- research article
- Published by Elsevier in Journal of Cereal Science
- Vol. 6 (3) , 259-268
- https://doi.org/10.1016/s0733-5210(87)80063-2
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- Studies of the methodology for fractionation and reconstitution of wheat floursJournal of Cereal Science, 1985
- Extraction and fractionation of wheat flour proteinsJournal of the Science of Food and Agriculture, 1982
- A relation between gluten protein amide content and baking performance of wheat floursInternational Journal of Food Science & Technology, 1979
- Differences in baking quality between wheat floursInternational Journal of Food Science & Technology, 1978
- A factor analysis of bread wheat quality testsAustralian Journal of Agricultural Research, 1976
- The amide nitrogen content of gelatinsBiochemical Journal, 1961