Protein Structural Features in Winter Wheat: Benchmarking Diversity in Ontario Hard and Soft Winter Wheat-Reference-Cited by-同舟云学术

Protein Structural Features in Winter Wheat: Benchmarking Diversity in Ontario Hard and Soft Winter Wheat

Published:2017-03 Issue:2 Volume:94 Page:199-206
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Cao Wei¹,Falk Duane²,Bock Jayne E.¹

Affiliation:

1. Department of Food Science, University of Guelph, Ontario, Canada.

2. Department of Plant Agriculture, University of Guelph, Ontario, Canada.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-03-16-0073-R

Reference35 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 10-10.03. Optimized straight-dough bread-making method. Approved November 8, 1995. Method 26-50.01. Brabender Quadrumat Jr. (Quadruplex) method. Approved October 16, 1991. Method 26-95.01. Experimental milling: Temper table. Approved April 13, 1961. Method 54-21.02. Rheological behavior of flour by farinograph: Constant flour weight procedure. Approved November 8, 1995. Method 56-11.02. Solvent retention capacity profile. Proposed November 3, 1999; revised and approved June 3, 2009. Available online only. AACCI: St. Paul, MN.

2. Mini Review: On the Elasticity of Wheat Gluten

3. Adaptation of AACC Method 56-11, Solvent Retention Capacity, for Use as an Early Generation Selection Tool for Cultivar Development

4. Impact of Bran Addition on Water Properties and Gluten Secondary Structure in Wheat Flour Doughs Studied by Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy

5. Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy

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