Quality Requirements of Soft Red Winter Wheat for Making Northern-Style Chinese Steamed Bread-Reference-Cited by-同舟云学术

Quality Requirements of Soft Red Winter Wheat for Making Northern-Style Chinese Steamed Bread

Published:2016-05 Issue:3 Volume:93 Page:314-322
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Ma Fengyun¹²,Baik Byung-Kee¹

Affiliation:

1. USDA-ARS-CSWQRU, Soft Wheat Quality Laboratory, 1680 Madison Avenue, Wooster, OH 44691, U.S.A.

2. Department of Horticulture and Crop Science, The Ohio State University, 1680 Madison Avenue, Wooster, OH 44691, U.S.A.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-06-15-0127-R

Reference48 articles.

1. AACC International. Approved Methods of Analysis, 11th Ed. Method 08-01.01. Ash—Basic method. Approved April 13, 1961. Method 38-12.02. Wet gluten, dry gluten, water-binding capacity, and gluten index. Approved November 8, 2000. Method 44-16.01. Moisture—Air-oven (aluminum-plate) method. Approved April 13, 1961. Method 46-30.01. Crude protein—Combustion method. Approved November 8, 1995. Method 54-40.02. Mixograph method. Approved November 8, 1995. Method 76-21.01. General pasting method for wheat or rye flour or starch using the Rapid Visco Analyser. Approved October 15, 1997. Available online only. AACCI: St. Paul, MN.

2. Evaluation of the SDS-sedimentation test for the assessment of eastern Canadian bread wheat quality

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

Cited by 19 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. High‐molecular‐weight glutenin subunit profiles of eastern US soft winter wheat desirable for making soft‐bite white salted noodles;Cereal Chemistry;2024-07-03

2. IMPACT OF WET GLUTEN CONTENT ON NON-LINEAR VISCOELASTIC PROPERTIES OF WHEAT FLOUR DOUGHS;Gıda;2023-12-15

3. Soft‐textured wheat with high protein content and strength is suitable for making hot‐press tortillas;Cereal Chemistry;2023-08-11

4. Empirical and Theoretical Bases of Good Steamed Bread Production;Foods;2023-01-17

5. Grain and flour characteristics of eastern U.S. soft winter wheat desirable for making soft‐bite white salted noodles;Cereal Chemistry;2022-12-04