Comparative Study of the Effect of Incorporated Individual Wheat Storage Proteins on Mixing Properties of Rice and Wheat Doughs-Reference-Cited by-同舟云学术

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Comparative Study of the Effect of Incorporated Individual Wheat Storage Proteins on Mixing Properties of Rice and Wheat Doughs

Published:2011-08-16 Issue:17 Volume:59 Page:9664-9672
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Oszvald Mária¹,Balázs Gábor²,Tömösközi Sándor²,Békés Ferenc³,Tamás László¹

Affiliation:

1. Department of Plant Physiology and Molecular Plant Biology, Eötvös Loránd University, Budapest, Hungary

2. Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Budapest, Hungary

3. FBFD Pty. Ltd., Beecroft, NSW, Australia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf202399t

Reference39 articles.

1. Chapter 1 Gluten: A Balance of Gliadin and Glutenin

2. CHAPTER 8: Wheat Grain Proteins

3. Functional Properties of Wheat Glutenin

4. The relationship between HMW glutenin subunit composition and the bread-making quality of British-grown wheat varieties

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1. Increasing Protein Content of Rice Flour with Maintained Processability by Using Granular Starch Hydrolyzing Enzyme;Molecules;2023-04-17

2. Effects of wheat gliadin and glutenin fractions on dough properties, oil uptake, and microstructure of instant noodles;Journal of Food Processing and Preservation;2022-09-12

3. Investigation of the Role of Arabinoxylan on Dough Mixing Properties in Native and Model Wheat Dough Systems;Periodica Polytechnica Chemical Engineering;2022-05-17

4. Starch other than gluten may make a dominant contribution to wheat dough mixing properties: A case study on two near-isogenic lines;LWT;2021-12

5. Rheological and microstructural characteristics of low molecular weight glutenin subunits of commercial wheats;Food Chemistry;2019-11

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