Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium‐hard wheat varieties for protein solvation, pasting, mixing, and dough rheological behavior-Reference-Cited by-同舟云学术

Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium‐hard wheat varieties for protein solvation, pasting, mixing, and dough rheological behavior

Published:2019-12-23 Issue:1 Volume:85 Page:65-76
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Katyal Mehak¹²,Singh Narpinder³^ORCID,Virdi Amardeep Singh³,Kaur Amritpal³^ORCID,Ahlawat Arvind Kumar³,Singh Anju Mahendru³,Bajaj Ritika³

Affiliation:

1. Dept. of Food Science and TechnologyGuru Nanak Dev Univ. Amritsar 143005 India

2. Dept. of Food Science and Technology, MMICM & BM (HM)Maharishi Markandeshwar (Deemed to be Univ.) Mullana Ambala Haryana 133203 India

3. Div. of GeneticsIndian Agricultural Research Inst. New Delhi 110012 India

Funder

Council for Scientific and Industrial Research, New Delhi, India

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14944

Reference60 articles.

1. Fluorescence Spectroscopy: A Rapid Tool for Analyzing Dairy Products

2. The functionality of rice starch

3. Effect of wheat dietary fibres on bread dough development and rheological properties

4. Probing structural features of water-insoluble proteins by front-face fluorescence

Cited by 9 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. Characterization and Differentiation of Grain Proteomes from Wild-Type Puroindoline and Variants in Wheat;Plants;2023-05-15

2. A chromatographic and immunoprofiling approach to optimising workflows for extraction of gluten proteins from flour;Journal of Chromatography B;2023-01

3. Effect of solvents and supercritical‐CO ₂ extraction of lipids on physico‐chemical, functional, pasting and rheological properties of hard, medium hard and soft wheat varieties;International Journal of Food Science & Technology;2022-05-24

4. Gluten–starch interface characteristics and wheat dough rheology—Insights from hybrid artificial systems;Journal of Food Science;2022-03-15

5. Quality evaluation of near isogenic lines of wheat developed through marker assisted backcross breeding for grain softness;Indian Journal of Genetics and Plant Breeding (The);2022-02-25