Effect of Puroindolines on the Breadmaking Properties of Wheat Flour-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effect of Puroindolines on the Breadmaking Properties of Wheat Flour

Published:1998-03 Issue:2 Volume:75 Page:222-229
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Dubreil Laurence¹²,Méliande Sabine¹,Chiron Hubert¹,Compoint Jean-Pierre¹,Quillien Laurence¹,Branlard Gérard³,Marion Didier¹⁴

Affiliation:

1. INRA Laboratoire de Biochimie et Technologie des Protéines BP 71627 44316 Nantes cedex 03, France.

2. Groupe Danone, Centre Jean Thèves, BP 16, 91207 Athis-Mons cedex and TEPRAL, 67037 Strasbourg cedex 02, France.

3. INRA Station de Génétique et d'Amélioration des Plantes, Domaine de Crouelle 63039 Clermont Ferrand cedex 02, France.

4. Corresponding author. E-mail: marion@nantes.inra.fr

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference31 articles.

1. Assessing genotypic softness in single wheat kernels using starch granule-associated friabilin as a biochemical marker

2. Complete amino acid sequence of puroindoline, a new basic and cystine-rich protein with a unique tryptophan-rich domain, isolated from wheat endosperm by Triton X-114 phase partitioning

Cited by 88 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. Alkali-Induced Protein Structural, Foaming, and Air–Water Interfacial Property Changes and Quantitative Proteomic Analysis of Buckwheat Sourdough Liquor;Journal of Agricultural and Food Chemistry;2024-06-26

2. Gas cell stabilization by aqueous‐phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model system;Comprehensive Reviews in Food Science and Food Safety;2021-05-30

3. Transfer of grain softness from 5U-5A wheat-Aegilops triuncialis substitution line to bread wheat through induced homeologous pairing;Journal of Plant Biochemistry and Biotechnology;2020-02-12

4. Puroindoline (Pina-D1 and Pinb-D1) and waxy (Wx-1) genes in Iranian bread wheat (Triticum aestivum L.) landraces;Biotechnology & Biotechnological Equipment;2020-01-01

5. Wheat proteins and bread quality;Breadmaking;2020

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3