Basic Rheology of Bread Dough with Modified Protein Content and Glutenin-to-Gliadin Ratios-Reference-Cited by-同舟云学术

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Basic Rheology of Bread Dough with Modified Protein Content and Glutenin-to-Gliadin Ratios

Published:2000-11 Issue:6 Volume:77 Page:744-749
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Uthayakumaran S.¹²,Newberry M.¹²,Keentok M.¹²,Stoddard F. L.¹³,Bekes F.¹⁴

Affiliation:

1. Quality Wheat Cooperative Research Centre Ltd., Locked Bag 1345, North Ryde, NSW 1670, Australia.

2. Department of Mechanical and Mechatronic Engineering, The University of Sydney, NSW 2006, Australia.

3. Plant Breeding Institute, The University of Sydney, NSW 2006, Australia.

4. CSIRO Plant Industry, Grain Quality Research Laboratory, P.O. Box 7, North Ryde, NSW, 1670, Australia.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference23 articles.

1. Strain Hardening and Dough Gas Cell-wall Failure in Biaxial Extension

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