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Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties

  • Published:2013-04 Issue:1 Volume:51 Page:211-217
  • ISSN:0023-6438
  • Container-title:LWT - Food Science and Technology
  • language:en
  • Short-container-title:LWT - Food Science and Technology

Author:

Barak Sheweta,Mudgil Deepak,Khatkar B.S.

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Approved methods of the American Association of Cereal Chemists;AACC,1995

2. Approved methods of the American Association of Cereal Chemists;AACC,2000

3. Note on the sodium dodecyl sulphate test of bread making quality: comparison with Pelshenke and Zeleny tests;Axford;Cereal Chemistry,1979

4. Biochemical and functional properties of gliadins: a review;Barak;Critical Reviews in Food Science and Nutrition,2012

5. Rheological behaviour of formulated bread doughs during mixing and heating;Collar;Food Science and Technology International,2007
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