Impacts of weathering/preharvest sprouting in the field on the milling and flour quality of soft wheats, and resulting baking performance for soft wheat‐based baked products-Reference-Cited by-同舟云学术

Impacts of weathering/preharvest sprouting in the field on the milling and flour quality of soft wheats, and resulting baking performance for soft wheat‐based baked products

Published:2022-03-07 Issue:1 Volume:100 Page:83-98
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Kweon Meera¹^ORCID,Slade Louise²,Levine Harry²

Affiliation:

1. Department of Food Science and Nutrition Pusan National University Busan South Korea

2. Food Polymer Science Consultancy Morris Plains New Jersey USA

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10534

Reference59 articles.

1. Low falling number in the Pacific Northwest wheat growing region: Preharvest sprouting, late maturity amylase, falling number instrument or low protein?;Bettge A. D.;Cereal Foods World,2018

2. Late-maturity α-amylase (LMA): exploring the underlying mechanisms and end-use quality effects in wheat

3. Starch and Protein Quality Requirements of Japanese Alkaline Noodles (Ramen)

4. EFFECT OF WEATHERING DURING DELAYED HARVEST ON TEST WEIGHT, SEED SIZE, AND GRAIN HARDNESS OF WHEAT

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