Effect of the Molecular Weight Distribution of Glutenin Protein from an Extra-Strong Wheat Flour on Rheological and Breadmaking Properties Through Reconstitution Studies-Reference-Cited by-同舟云学术

Effect of the Molecular Weight Distribution of Glutenin Protein from an Extra-Strong Wheat Flour on Rheological and Breadmaking Properties Through Reconstitution Studies

Published:2009-11 Issue:6 Volume:86 Page:623-632
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Wang Wei¹,Khan Khalil¹²

Affiliation:

1. North Dakota State University, Cereal and Food Sciences, Fargo, ND 58105.

2. Corresponding author. Phone: 701-231-7729 Fax: 701-231-5171. E-mail address: khalil.khan@ndsu.edu

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference48 articles.

1. The wheat γ-gliadin genes: characterization of ten new sequences and further understanding of γ-gliadin gene family structure

2. Dependence of Extensograph Parameters on Wheat Protein Composition Measured by SE-HPLC

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