Interaction of Water Extractable Pentosans with Gluten Protein: Effect on Dough Properties and Gluten Quality

By Wang M.   Hamer R.J.   van Vliet T.   Oudgenoeg G.  

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Academic Press

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Effect of Water Unextractable Solids on Gluten Formation and Properties: Mechanistic Considerations

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Journal of Cereal Science, Vol. 37, Iss. 1, 2003-01 ,pp. : 55-64

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

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

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

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