High protein and gliadin content improves tortilla quality of a weak gluten wheat-Reference-Cited by-同舟云学术

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High protein and gliadin content improves tortilla quality of a weak gluten wheat

Published:2022-04 Issue: Volume:160 Page:113320
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Dizlek Halef^ORCID,Girard Audrey L.^ORCID,Awika Joseph M.

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. Approved methods of analysis;AACC International,1999

2. Approved methods of analysis;AACC International,1999

3. Approved methods of analysis;AACC International,1999

4. Relationship between objective and subjective wheat flour tortilla quality evaluation methods;Alviola;Cereal Chemistry,2010

5. Role of gluten in flour tortilla staling;Alviola;Cereal Chemistry Journal,2008

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1. Determination of sensory, microbiological and antioxidant properties of tortilla added with Roselle decoction calyxes powder;The North African Journal of Food and Nutrition Research;2024-06-15

2. A comparative review of protein and starch characteristics and end-use quality of soft and hard wheat;Food Chemistry Advances;2024-06

3. The Quality of Winter Wheat Grain by Different Sowing Strategies and Nitrogen Fertilizer Rates: A Case Study in Northeastern Poland;Agriculture;2024-03-30

4. Soft‐textured wheat with high protein content and strength is suitable for making hot‐press tortillas;Cereal Chemistry;2023-08-11

5. Physicochemical properties and molecular structure of starches from different wheat varieties and their influence on Chinese steamed bread;Journal of Food Science;2023-05-25

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