Effect of Mechanical Dough Development on the Extractability of Wheat Storage Proteins from Bread Dough-Reference-Cited by-同舟云学术

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Effect of Mechanical Dough Development on the Extractability of Wheat Storage Proteins from Bread Dough

Published:1997-07 Issue:4 Volume:74 Page:389-395
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Bushuk W.¹,Hay R. L.²,Larsen N. G.³,Sara R. G.³,Simmons L. D.³,Sutton K. H.³⁴

Affiliation:

1. Food Science Dept., University of Manitoba, Winnipeg, MB, R3T 2N2, Canada.

2. Present address: Chemsafety Ltd., PO Box 8141, Christchurch, New Zealand.

3. Grain Foods Research Unit, New Zealand Institute for Crop and Food Research Ltd., Private Bag 4704, Christchurch, New Zealand.

4. Corresponding author. E-mail: suttonk@crop.cri.nz

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference24 articles.

1. Changes in Protein Complexes of Durum Wheat in Developing Seed

2. Superoxide involvement in the reduction of disulfide bonds of wheat gel proteins

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