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GrainGenes Reference Report: FSR-8-119

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Reference	FSR-8-119
Title	Effect of substitution of waxy-wheat flour for common flour on dough and baking properties.
Journal	Food Science and Technology Research
Year	2002
Volume	8
Pages	119-124
Author	Morita N [ Show all 6 ]
Keyword	[ Hide all but 1 of 44 ] 20 3 wx genes 40 addition amylose synthesis application baking baking properties bread breadmaking chinese chinese spring common wheat cooling dough dsc endosperm food formation gelation japan locus pasting pasting properties pasting property properties protein retrogradation softness spring staling starch starch-pasting properties starches storage structure substitution temperature texture tolerance viscosity waxy wheat waxy wheat flour waxy-wheat flour

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