Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. I. Relationships between Glutenin Macropolymer Content and Quality Parameters

By Weegels P.L.   van de Pijpekamp A.M.   Graveland A.   Hamer R.J.   Schofield J.D.  

Journal of Cereal Science, Vol. 23, Iss. 2, 1996-02 ,pp. : 103-111

Academic Press

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

Factors Governing Levels and Composition of the Sodium Dodecyl Sulphate-Unextractable Glutenin Polymers During Straight Dough Breadmaking

By Veraverbeke W.S.   Courtin C.M.   Verbruggen I.M.   delcour J.A.  

Journal of Cereal Science, Vol. 29, Iss. 2, 1999-03 ,pp. : 129-138

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

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