Effect of Dark, Hard, and Vitreous Kernel Content on Protein Molecular Weight Distribution and on Milling and Breadmaking Quality Characteristics for Hard Spring Wheat Samples from Diverse Growing Regions-Reference-Cited by-同舟云学术

Effect of Dark, Hard, and Vitreous Kernel Content on Protein Molecular Weight Distribution and on Milling and Breadmaking Quality Characteristics for Hard Spring Wheat Samples from Diverse Growing Regions

Published:2015-11 Issue:6 Volume:92 Page:570-577
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Baasandorj Tsogtbayar¹,Ohm Jae-Bom²,Simsek Senay¹

Affiliation:

1. North Dakota State University, Department of Plant Sciences, P.O. Box 6050, Department 7670, Fargo, ND 58108-6050, U.S.A.

2. USDA-ARS, Cereal Crops Research Unit, Hard Red Spring and Durum Wheat Quality Laboratory, Harris Hall, North Dakota State University, Fargo, ND 58108, U.S.A.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference31 articles.

1. AACC International. Approved Methods of Analysis, 11th Ed. Method 10-05.01. Guidelines for measurement of volume by rapeseed displacement. Approved October 17, 2001. Method 10-09.01. Basic straight-dough bread-baking method—Long fermentation. Approved November 8, 1995. Method 26-21.02. Experimental milling—Bühler method for hard wheat. Approved October 12, 1988; reapproved November 3, 1999. Method 38-12.02. Wet gluten, dry gluten, water-binding capacity, and gluten index. Approved November 8, 2000. Method 46-30.01. Crude protein—Combustion method. Approved November 8, 1995. Method 54-21.02. Rheological behavior of flour by farinograph: Constant flour weight procedure. Approved November 8, 1995; revised January 6, 2011. Method 76-31.01. Determination of damaged starch—Spectrophotometric method. Approved November 8, 1995. Available online only. AACCI: St. Paul, MN.

2. PROTEIN QUANTITY AND QUALITY AS FACTORS IN THE EVALUATION OF BREAD WHEATS

3. CHAPTER 4: Criteria of Wheat and Flour Quality

4. The structure and protein composition of vitreous, piebald and starchy durum wheat kernels

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