Effect of high molecular weight glutenin subunit Dy10 on wheat dough properties and end-use quality

Author:

WANG Yan,GUO Zhen-ru,CHEN Qing,LI Yang,ZHAO Kan,WAN Yong-fang,HAWKESFORD Malcolm J.,JIANG Yun-feng,KONG Li,PU Zhi-en,DENG Mei,JIANG Qian-tao,LAN Xiu-jin,WANG Ji-rui,CHEN Guo-yue,MA Jian,ZHENG You-liang,WEI Yu-ming,QI Peng-fei

Publisher

Elsevier BV

Subject

Plant Science,Agronomy and Crop Science,Animal Science and Zoology,Food Animals,Ecology,Biochemistry,Food Science

Reference32 articles.

1. Approved Methods of the American Association of Cereal Chemists;AACC (American Association of Cereal Chemists) International,2010

2. Incorporation of high-molecular-weight glutenin subunits into doughs using 2 gram mixograph and extensigraphs;Anderson;Journal of Cereal Science,2011

3. Biochemical and functional properties of wheat gliadins: Review;Barak;Critical Reviews in Food Science and Nutrition,2015

4. Mixing properties as a measure of reversible reduction and oxidation of doughs;Bekes;Cereal Chemistry,1994

5. In vitro studies on gluten protein functionality;Bekes;Cereal Foods World,1999

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