Variability and Relationships Among Mixolab, Mixograph, and Baking Parameters Based on Multienvironment Spring Wheat Trials-Reference-Cited by-同舟云学术

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Variability and Relationships Among Mixolab, Mixograph, and Baking Parameters Based on Multienvironment Spring Wheat Trials

Published:2010-11 Issue:6 Volume:87 Page:574-580
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Caffe-Treml Melanie¹²,Glover Karl D.¹,Krishnan Padmanaban G.³,Hareland Gary A.⁴

Affiliation:

1. Plant Science Department, South Dakota State University, Brookings SD 57007.

2. Corresponding author. Phone: 605-690-0846. E-mail: melanie.caffe@sdstate.edu

3. Dept. of Health and Nutritional Sciences, South Dakota State University, Brookings SD 57007.

4. USDA-ARS Hard Red Spring Wheat Quality Laboratory, Fargo, ND 58501.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference14 articles.

1. Formation of Homopolymers and Heteropolymers Between Wheat Flour and Several Protein Sources by Transglutaminase-Catalyzed Cross-Linking

2. Rheological Behaviour of Formulated Bread Doughs During Mixing and Heating

3. Molecular genetic mapping of quantitative trait loci associated with loaf volume in hexaploid wheat (Triticum aestivum)

Cited by 20 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. Striving for Stability in the Dough Mixing Quality of Spring Wheat under the Influence of Prolonged Heat and Drought;Plants;2022-10-10

2. The determination of bread dough readiness during kneading of wheat flour: A review of the available methods;Journal of Food Engineering;2021-11

3. Changes in bread making quality of wheat during postharvest maturations;International Agrophysics;2021-07-09

4. Genetic analysis of end‐use quality traits in wheat;Crop Science;2021-03-14

5. Evaluating milling and baking quality associated with a Fusarium head blight resistance-enhancing genome deletion in wheat;Cereal Research Communications;2021-01-06

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