Influences of high‐molecular‐weight glutenin subunits and rye translocations on dough‐mixing properties and sugar‐snap cookie‐baking quality of soft winter wheat-Reference-Cited by-同舟云学术

Influences of high‐molecular‐weight glutenin subunits and rye translocations on dough‐mixing properties and sugar‐snap cookie‐baking quality of soft winter wheat

Published:2020-05-23 Issue:10 Volume:100 Page:3850-3856
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Ma Fengyun¹²,Kim Jieun¹²³,Baik Byung‐Kee¹^ORCID

Affiliation:

1. United States Department of Agriculture (USDA)Agricultural Research Service (ARS)‐CSWQRU, Soft Wheat Quality Laboratory Wooster Ohio USA

2. Department of Horticulture and Crop ScienceThe Ohio State University Wooster Ohio USA

3. Department of Crop ScienceChonbuk National University Jeonju Republic of Korea

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10423

Reference26 articles.

1. Basis for Selecting Soft Wheat for End‐Use Quality

2. Soft Wheat Quality as Related to Protein Composition

3. Quality Requirements of Soft Red Winter Wheat for Making Northern-Style Chinese Steamed Bread

4. The role of gluten in a sugar-snap cookie system: A model approach based on gluten–starch blends

5. Comparison of Methods for Gluten Strength Assessment

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