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

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Wheat protein quality in relation to baking performance evaluated by the Chorleywood bread process and a hearth bread baking test

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

Journal of Cereal Science, Vol. 38, Iss. 2, 2003-09 ,pp. : 205-215

Elsevier

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NMR-baking and Multivariate Prediction of Instrumental Texture Parameters in Bread

By Engelsen S.B.   Jensen M.K.   Pedersen H.T.   Nørgaard L.   Munck L.  

Journal of Cereal Science, Vol. 33, Iss. 1, 2001-01 ,pp. : 59-69

Academic Press

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Disulphide Bonds in Wheat Gluten Proteins

By Shewry P.R.   Tatham A.S.  

Journal of Cereal Science, Vol. 25, Iss. 3, 1997-03 ,pp. : 207-227

Academic Press

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Interrelationships of Protein Composition, Protein Level, Baking Process and the Characteristics of Hearth Bread and Pan Bread

By Færgestad E.M.   Molteberg E.L.   Magnus E.M.  

Journal of Cereal Science, Vol. 31, Iss. 3, 2000-05 ,pp. : 309-320

Academic Press

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