Effects of alpha-, beta-, gamma- and omega-Gliadins on the Dough Mixing Properties of Wheat Flour

Author： Fido R.J.   Bekes F.   Gras P.W.   Tatham A.S.  

Publisher： Academic Press

ISSN： 0733-5210

Source： Journal of Cereal Science, Vol.26, Iss.3, 1997-11, pp. : 271-277

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

The Rate-Independence of the Mixing of Wheat Flour Dough to Peak Dough Development

By Anderssen R.S.   Gras. P.W.   MacRitchie F.  

Journal of Cereal Science, Vol. 27, Iss. 2, 1998-03 ,pp. : 167-177

Academic Press

Access to resources Recommend Favorite

Functional Properties of Wheat Gliadins. I. Effects on Mixing Characteristics and Bread Making Quality

By Khatkar B.S.   Fido R.J.   Tatham A.S.   Schofield J.D.  

Journal of Cereal Science, Vol. 35, Iss. 3, 2002-05 ,pp. : 299-306

Academic Press

Access to resources Recommend Favorite

Glutenin allelic variation and 1AL.1RS effects on dough mixing properties of wheat grown in irrigated and rainfed environments

By Zheng Shusong   Byrne Patrick   Haley Scott   Shan Xueyan   Reid Scott  

Euphytica, Vol. 176, Iss. 3, 2010-12 ,pp. : 357-369

Springer Publishing Company

Access to resources Recommend Favorite

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

Functional Properties of Wheat Gliadins. II. Effects on Dynamic Rheological Properties of Wheat Gluten

By Khatkar B.S.   Fido R.J.   Tatham A.S.   Schofield J.D.  

Journal of Cereal Science, Vol. 35, Iss. 3, 2002-05 ,pp. : 307-313

Academic Press

Access to resources Recommend Favorite