Heat and shear mediated polymerisation of plasticized wheat gluten protein upon mixing

By Redl A.   Guilbert S.   Morel M.-H.  

Journal of Cereal Science, Vol. 38, Iss. 1, 2003-07 ,pp. : 105-114

Elsevier

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Overexpression of a Gluten Protein in Transgenic Wheat Results in Greatly Increased Dough Strength

By Rooke L.   Békés F.   Fido R.   Barro F.   Gras P.   Tatham A.S.   Barcelo P.   Lazzeri P.   Shewry P.R.  

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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

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Correlations of the Amount of Gluten Protein Types to the Technological Properties of Wheat Flours Determined on a Micro-scale

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Journal of Cereal Science, Vol. 34, Iss. 1, 2001-07 ,pp. : 19-27

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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

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