Effect of a gene for high dough strength on whole wheat baking parameters of hard white spring wheat-Reference-Cited by-同舟云学术

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Effect of a gene for high dough strength on whole wheat baking parameters of hard white spring wheat

Published:2018-03-13 Issue:3 Volume:95 Page:411-417
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Sherman Jamie D.¹,Varella Andrea C.¹,Lanning Susan P.¹,Martin John M.¹,Heo Hwa‐Young¹,Nash Deanna¹,Blake Nancy K.¹,Cook Jason P.¹,Talbert Luther E.¹

Affiliation:

1. Department of Plant Sciences and Plant Pathology Montana State University Bozeman MT USA

Funder

U.S. Department of Agriculture

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10042

Reference27 articles.

1. Comparative Bread Quality of White Flour and Whole Grain Flour for Hard Red Spring and Winter Wheat

2. Bran Characteristics and Bread-Baking Quality of Whole Grain Wheat Flour

3. Sensory Characteristics and Consumer Acceptance of Bread and Cracker Products Made from Red or White Wheat

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1. Allelic variations of HMW-GS and LMW-GS and quality analysis in Yannong series wheat cultivars/derivative lines;Frontiers in Genetics;2024-08-21

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3. Wheat polymeric proteins isolation and characterization: microstructural, thermal, configurational and spectroscopic approach;European Food Research and Technology;2023-04-13

4. Gliadin and glutenin genomes and their effects on the technological aspect of wheat-based products;Current Research in Food Science;2023

5. Clean-label breadmaking: Size exclusion HPLC analysis of proteins in dough supplemented with additives vs hard red spring wheat flour;Journal of Cereal Science;2022-03

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