Correlations of the Breadmaking Performance of Wheat Flour with Rheological Measurements on a Micro-scale

By Kieffer R.   Wieser H.   Henderson M.H.   Graveland A.  

Journal of Cereal Science, Vol. 27, Iss. 1, 1998-01 ,pp. : 53-60

Academic Press

Access to resources Recommend Favorite

A Study of how Size Distribution of Gluten Proteins, Surface Properties of Gluten and Dough Mixing Properties Relate to Baking Properties of Wheat Flours

By Tronsmo K.M.   Færgestad E.M.     Schofield J.D.   Magnus E.M.  

Journal of Cereal Science, Vol. 35, Iss. 2, 2002-03 ,pp. : 201-214

Academic Press

Access to resources Recommend Favorite

Variation in endosperm protein composition and technological quality properties in durum wheat

By Porceddu E.   Turchetta T.   Masci S.   D'Ovidio R.   Lafiandra D.   Kasarda D.D.   Impiglia A.   Nachit M.M.  

Euphytica, Vol. 100, Iss. 1-3, 1998-04 ,pp. : 197-205

Springer Publishing Company

Access to resources Recommend Favorite

Thermal stability of wheat gluten protein: its effect on dough properties and noodle texture

By Kovacs M.I.P.   Fu B.X.   Woods S.M.   Khan K.  

Journal of Cereal Science, Vol. 39, Iss. 1, 2004-01 ,pp. : 9-19

Elsevier

Access to resources Recommend Favorite

Functional properties of waxy wheat flours: genotypic and environmental effects

By Graybosch R.A.   Souza E.   Berzonsky W.   Baenziger P.S.   Chung O.  

Journal of Cereal Science, Vol. 38, Iss. 1, 2003-07 ,pp. : 69-76

Elsevier

Access to resources Recommend Favorite