Relationship of Bread Quality to Kernel, Flour, and Dough Properties-Reference-Cited by-同舟云学术

Relationship of Bread Quality to Kernel, Flour, and Dough Properties

Published:2008-01 Issue:1 Volume:85 Page:82-91
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Dowell F. E.¹²,Maghirang E. B.¹,Pierce R. O.³,Lookhart G. L.⁴,Bean S. R.⁵,Xie F.⁴,Caley M. S.⁵,Wilson J. D.⁵,Seabourn B. W.⁵,Ram M. S.⁵,Park S. H.⁵,Chung O. K.⁵

Affiliation:

1. USDA ARS, Grain Marketing and Production Research Center, Engineering Research Unit, 1515 College Avenue, Manhattan, KS 66502. Mention of trade names or commercial products is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture.

2. Corresponding author. Phone: 785-776-2753. Fax: 785-537-5550. E-mail address: floyd.dowell@gmprc.ksu.edu

3. USDA, Grain Inspection, Packers, and Stockyards Administration, Federal Grain Inspection Service, Kansas City, MO 64163.

4. Kansas State University, Dept. Grain Science and Industry, Manhattan, KS 66506.

5. USDA ARS, Grain Marketing and Production Research Center, Grain Quality and Structure Research Unit, 1515 College Avenue, Manhattan, KS 66502.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference20 articles.

1. Predictive Modelling of the Bread-making Performance and Dough Properties of Wheat

2. A Rapid Method for Quantitation of Insoluble Polymeric Proteins in Flour

3. LIPID EXTRACTION CONDITIONS TO DIFFERENTIATE AMONG HARD RED WINTER WHEATS THAT VARY IN BREADMAKING

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