Role of Gluten and Its Components in Determining Durum Semolina Dough Viscoelastic Properties-Reference-Cited by-同舟云学术

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Role of Gluten and Its Components in Determining Durum Semolina Dough Viscoelastic Properties

Published:2003-11 Issue:6 Volume:80 Page:755-763
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Edwards N. M.¹²,Mulvaney S. J.³,Scanlon M. G.⁴,Dexter J. E.¹

Affiliation:

1. Canadian Grain Commission, 1404-303 Main St., Winnipeg, MB, R3C 3G8, Canada. GRL contribution no. 847.

2. Corresponding author. Phone: 204-983-8033. Fax: 204-983-0724. E-mail: nedwards@grainscanada.gc.ca.

3. Dept. Food Sci. Cornell University, Stocking Hall, Ithaca, NY.

4. Dept. Food Sci., University of Manitoba, Winnipeg, MB, R3T 2N2, Canada.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference47 articles.

1. Characterization and quantification of low molecular weight glutenins in durum wheats

2. Mini Review: On the Elasticity of Wheat Gluten

3. The breadmaking quality and storage protein composition of Italian durum wheat

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1. The Role of Gluten in Food Products and Dietary Restriction: Exploring the Potential for Restoring Immune Tolerance;Foods;2023-11-20

2. Comparison of durum with ancient tetraploid wheats from an agronomical, chemical, nutritional, and genetic standpoints: a review;Euphytica;2023-05-12

3. Effect of Grape Pomace Flour in Savory Crackers: Technological, Nutritional and Sensory Properties;Foods;2023-03-24

4. Durum Wheat: Uses, Quality Characteristics, and Applied Tests;Wheat [Working Title];2023-03-22

5. Observation of the microstructure of a bi-extended hydrated dough and hydrated gluten under large strain and extremely low strain-rates: Results of an initial study;Journal of Cereal Science;2023-03

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