The Influence of Recovery Temperature on the Effects of a Brief Heat Shock on Wheat. III. Grain Protein Composition and Dough Properties

Author： Stone P.J.   Gras P.W.   Nicolas M.E.  

Publisher： Academic Press

ISSN： 0733-5210

Source： Journal of Cereal Science, Vol.25, Iss.2, 1997-02, pp. : 129-141

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Functional Properties of Low M r Wheat Proteins.III. Effects on Composition of the Glutenin Macropolymer During Dough Mixing and Resting

By Weegels P.L.   Hamer R.J.   Schofield J.D.  

Journal of Cereal Science, Vol. 25, Iss. 2, 1997-02 ,pp. : 165-173

Academic Press

Access to resources Recommend Favorite

Effect of Heat Shock During Grain Filling on the Gluten Protein Composition of Bread Wheat

By Ciaffi M.   Tozzi L.   Borghi B.   Corbellini M.   Lafiandra D.  

Journal of Cereal Science, Vol. 24, Iss. 2, 1996-02 ,pp. : 91-100

Academic Press

Access to resources Recommend Favorite

Protein Composition for Pairs of Wheat Lines with Contrasting Dough Extensibility

By Larroque O.   Gianibelli M.C.   MacRitchie F.  

Journal of Cereal Science, Vol. 29, Iss. 1, 1999-01 ,pp. : 27-31

Academic Press

Access to resources Recommend Favorite

Effects of Temperature and Nitrogen Nutrition on the Grain Composition of Winter Wheat: Effects on Gliadin Content and Composition

By Daniel C.   Triboi E.  

Journal of Cereal Science, Vol. 32, Iss. 1, 2000-07 ,pp. : 45-56

Academic Press

Access to resources Recommend Favorite

Effect of heat shock during grain filling on protein composition and technological quality of wheats

By Corbellini M.   Mazza L.   Ciaffi M.   Lafiandra D.   Borghi B.  

Euphytica, Vol. 100, Iss. 1-3, 1998-04 ,pp. : 147-154

Springer Publishing Company

Access to resources Recommend Favorite