Thiols in flour and baking quality-Reference-Cited by-同舟云学术

Thiols in flour and baking quality

Published:1990-01 Issue:1 Volume:38 Page:41-60
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ewart J.A.D.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Small-scale tests of bread-making quality;Axford;Milling Feed and Fertiliser,1978

2. Procedures for the comparative assessment of quality in crop varieties, III. Methods used in assessing grain protein content, Hagberg Falling Number, ease of milling and the baking quality of wheat varieties;Draper;J. Nat. Inst. Agric. Bot.,1980

3. A hypothesis for the structure and rheology of glutenin;Ewart;J. Sci. Food Agric.,1968

4. Isolation of two γ-gliadins from Cappelle-Desprez;Ewart;J. Sci. Food Agric.,1977

5. Glutenin and dough tenacity;Ewart;J. Sci. Food Agric.,1978

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Alkylation of Free Thiol Groups During Extraction: Effects on the Osborne Fractions of Wheat Flour;Cereal Chemistry Journal;2017-05

2. Effect of hydrolysis and denaturation of wheat gluten on adhesive bond strength of wood joints;Journal of Applied Polymer Science;2013-01-30

3. Development of simultaneous determination of thiols, ascorbic acid and their oxidized forms using HPLC with electrochemical detection. Application to the study of the reaction catalyzed by GSH-DHA oxidoreductase;Sciences des Aliments;2000-04-28

4. Assay of Dehydroascorbic Acid in Bread and Dough Added as a Crystalline Dimer;Cereal Chemistry Journal;1998-03

5. Food Grains;Handbook of Indices of Food Quality and Authenticity;1997