Relationship between the baking quality of wheat (Triticum aestivum L.) and the protein composition and structure after shading

Author:

Ma Hongliang,Yang YonghengORCID,Zhao Jiarong,Huang Xiulan,Yang Hongkun,Zheng Ting,Fan Gaoqiong

Funder

Sichuan Province Science and Technology Support Program

Sichuan Province Department of Science and Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference49 articles.

1. AACC, I. 1999. Method 10-10.03 – optimized straight-dough bread-making method. Edited. USA: Cereals & Grains Association: St. Paul, MN.

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3. Storage proteins accumulation and aggregation in developing wheat grains;Aussenac,2018

4. Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties;Barak;LWT - Food Science and Technology,2013

5. Ftir and nmr studies on the hydration of a high-mr subunit of glutenin;Belton;International Journal of Biological Macromolecules,1995

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