Comprehensive study on gluten composition and baking quality of winter wheat-Reference-Cited by-同舟云学术

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Comprehensive study on gluten composition and baking quality of winter wheat

Published:2022-10-03 Issue:1 Volume:100 Page:142-155
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Schuster Clemens¹,Huen Julien²^ORCID,Scherf Katharina Anne¹³^ORCID

Affiliation:

1. Leibniz‐Institute for Food Systems Biology at the Technical University of Munich Freising Germany

2. Technologie‐Transfer‐Zentrum Bremerhaven Germany

3. Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences Karlsruhe Institute of Technology (KIT) Karlsruhe Germany

Funder

Allianz Industrie Forschung

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10606

Reference60 articles.

1. Microstructural studies of gluten and a hypothesis on dough formation;Amend T.;Food Structure,1991

2. Prediction of bread wheat baking quality using an optimized GlutoPeak ® -Test method

3. Diversity of grain protein and bread wheat quality

4. Effect of high molecular weight glutenins and D-zone gliadins on bread-making quality in German wheat varieties

5. Protein content prediction in single wheat kernels using hyperspectral imaging

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4. RNA-Seq transcriptome profiling of immature grain wheat is a technique for understanding comparative modeling of baking quality;Scientific Reports;2024-05-13

5. The Effect of Renewable Phosphorus Biofertilizers on Selected Wheat Grain Quality Parameters;Agriculture;2024-05-08

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