Relationship Between Solvent Retention Capacity and Protein Molecular Weight Distribution, Quality Characteristics, and Breadmaking Functionality of Hard Red Spring Wheat Flour-Reference-Cited by-同舟云学术

Relationship Between Solvent Retention Capacity and Protein Molecular Weight Distribution, Quality Characteristics, and Breadmaking Functionality of Hard Red Spring Wheat Flour

Published:2015-09 Issue:5 Volume:92 Page:466-474
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Hammed Ademola Monsur¹,Ozsisli Bahri¹²,Ohm Jae-Bom³,Simsek Senay¹

Affiliation:

1. North Dakota State University, Department of Plant Sciences, P.O. Box 6050, Department 7670, Fargo, ND 58105, U.S.A.

2. Kahramanmaras Sutcu Imam University, Department of Food Engineering, Kahramanmaras, Turkey.

3. USDA-ARS, Cereal Crops Research Unit, Hard Red Spring and Durum Wheat Quality Laboratory, Harris Hall, North Dakota State University, Fargo, ND 58108, U.S.A.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference37 articles.

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2. A simple and rapid preparation of alditol acetates for monosaccharide analysis

3. Effect of wheat flour protein compositions on the quality of deep-fried gluten balls

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