Gluten Aggregation Behavior in High-Shear-Based GlutoPeak Test: Impact of Flour Water Absorption and Strength
Author:
Affiliation:
1. Grain Research Laboratory, Canadian Grain Commission, 303 Main Street, Winnipeg, MB, R3C 3G8, Canada.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference17 articles.
1. Evaluation of a New Viscometer Performance in Predicting the Technological Quality of Soft Wheat Flour
2. Functionality of Kamut and Millet flours in macro wire cut cookie systems
3. OPTIMIZATION OF GLUTEN PEAK TESTER: A STATISTICAL APPROACH
4. A new lean no time test baking method with improved discriminating power
5. Correlations between gluten aggregation properties defined by the GlutoPeak test and content of quality-related protein fractions of winter wheat flour
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