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

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

Published:2009-03 Issue:2 Volume:86 Page:139-144
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Figueroa J. D. C.¹²,Maucher Tanja¹³,Reule W.³,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. Corresponding author. E-mail: jfigueroa@qro.cinvestav.mx

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

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

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference28 articles.

1. Synergistic and Additive Effects of Three High Molecular Weight Glutenin Subunit Loci. II. Effects on Wheat Dough Functionality and End-Use Quality

2. Diversity of grain protein and bread wheat quality

3. WHEAT ENDOSPERM COMPRESSIVE STRENGTH PROPERTIES AS AFFECTED BY MOISTURE

4. Use of mechanics of cohesive granular media for analysis of hardness and vitreousness of wheat endosperm

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

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