Understanding the link between GMP and dough: from glutenin particles in flour towards developed dough-Reference-Cited by-同舟云学术

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Understanding the link between GMP and dough: from glutenin particles in flour towards developed dough

Published:2003-09 Issue:2 Volume:38 Page:157-165
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Don Clyde,Lichtendonk Wim J.,Plijter Johan J.,Hamer Rob J.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference43 articles.

1. Microstructural studies of gluten and a hypothesis on dough formation;Amend;Food Structure,1991

2. Mixing of wheat flour dough as a function of the physico-chemical properties of the SDS-gel proteins;Bekkers,2000

3. Structure and function of gluten proteins;Belitz;Cereal Chemistry,1986

4. Rheology and chemistry of dough;Bloksma,1988

5. Interactions in wheat dough;Bushuk,1998

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