Unveiling the impact of durum wheat protein quantity and quality on textural properties and microstructure of cooked pasta-Reference-Cited by-同舟云学术

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Unveiling the impact of durum wheat protein quantity and quality on textural properties and microstructure of cooked pasta

Published:2022-12-16 Issue:2 Volume:100 Page:484-499
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Wang Kun¹^ORCID,Pozniak Curtis J.²,Ruan Yuefeng³,Fu Bin Xiao¹^ORCID

Affiliation:

1. Grain Research Laboratory Canadian Grain Commission Winnipeg Manitoba Canada

2. Department of Plant Sciences and Crop Development Centre University of Saskatchewan Saskatoon Saskatchewan Canada

3. Swift Current Research and Development Centre Agriculture and Agri‐Food Canada Swift Current Saskatchewan Canada

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10627

Reference33 articles.

1. AACC International.Approved methods of analysis(11th Ed.). Methods 38‐12.02 46‐30.01 and 54‐30.02.

2. Effects of Nitrogen Fertilizer on Protein Quantity and Gluten Strength Parameters in Durum Wheat (Triticum turgidumL. var.durum) Cultivars of Variable Gluten Strength

3. The effect of extra-strong gluten on quality parameters in durum wheat

4. Effect of Environment and Genotype on Durum Wheat Gluten Strength and Pasta Viscoelasticity

5. Statistical evaluation of different technological and biochemical tests for quality assessment in durum wheats;Autran J. C.;Cereal Chemistry,1986

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