Influence of Low Molecular Weight Glutenins on Viscoelastic Properties of Intact Wheat Kernels and Their Relation to Functional Properties of Wheat Dough-Reference-Cited by-同舟云学术

Influence of Low Molecular Weight Glutenins on Viscoelastic Properties of Intact Wheat Kernels and Their Relation to Functional Properties of Wheat Dough

Published:2009-07 Issue:4 Volume:86 Page:372-375
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Maucher Tanja¹²,Figueroa J. D. C.¹³,Reule W.²,Peña R. J.⁴

Affiliation:

1. Centro de Investigación y de Estudios Avanzados. Ciencia de Materiales. Área de materiales bio-orgánicos (CINVESTAV-Unidad Querétaro), Libramiento Norponiente 2000, Fracc. Real de Juriquilla, Querétaro, C.P. 76230 Qro., México.

2. University Applied Science Furtwangen, Jacob-Kienzle Str. 17, 78054 Villingen-Schwenningen, Germany.

3. Corresponding author. E-mail: figueroa@ciateq.net.mx

4. CIMMYT, km 45 Carretera México Veracruz. El Batán, Texcoco, México C.P. 56130.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-86-4-0372

Reference16 articles.

1. Influence of High Molecular Weight Glutenins on Viscoelastic Properties of Intact Wheat Kernel and Relation to Functional Properties of Wheat Dough

2. Biochemical, Genetic, and Molecular Characterization of Wheat Glutenin and Its Component Subunits