Partial Purification of a Water-Extractable Rye (Secale cereale) Protein Capable of Improving the Quality of Wheat Bread-Reference-Cited by-同舟云学术

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Partial Purification of a Water-Extractable Rye (Secale cereale) Protein Capable of Improving the Quality of Wheat Bread

Published:1998-07 Issue:4 Volume:75 Page:403-407
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Delcour J. A.¹,Van Haesendonck I. P.¹,Cleemput G.¹,Rogers D. E.²³,Hoseney R. C.²⁴⁵

Affiliation:

1. Laboratory of Food Chemistry, Katholieke Universiteit Leaven, Kardinaal Mercierlaan 92, B-3001 Heverlee, Belgium.

2. Research associate and professor, Department of Grain Science and Industry, Kansas State University, Manhattan KS 66506.

3. Present address: American Institute of Baking, 1213 Bakers Way, Manhattan, KS 66502.

4. Present address: R & R Research Services, Inc., 8831 Quail Lane, Manhattan, KS 66502.

5. Corresponding author. E-mail: r_and_r@kansas.net

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference16 articles.

Cited by 5 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. Understanding the impact of water-extractable cereal flour constituents on network formation in gluten-starch dough;Journal of Cereal Science;2023-11

2. Partial purification of components in rye water extractables which improve the quality of oat bread;Journal of Cereal Science;2018-01

3. Impact of water-extractable components from different cereals on the quality of oat bread;Journal of Cereal Science;2018-01

4. Thermodynamic Aspects of Biopolymer Functionality in Biological Systems, Foods, and Beverages;Critical Reviews in Biotechnology;2002-01

5. Studies on Rye (Secale cereale L.) Lines Exhibiting a Range of Extract Viscosities. 2. Rheological and Baking Characteristics of Rye and Rye/Wheat Blends and Feeding Value for Chicks of Wholemeals and Breads;Journal of Agricultural and Food Chemistry;2001-04-06

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