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GrainGenes Reference Report: CCM-78-226

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Reference	CCM-78-226
Title	Effect of L-cysteine on the rheological properties of wheat flour
Journal	Cereal Chemistry
Year	2001
Volume	78
Pages	226-230
Author	Lambert IA Kokini JL
Keyword	[ Hide all but 1 of 40 ] behavior cereal cereal proteins cooking cross-link cysteine delta dough expansion extrusion flour flour doughs food frequencies function gluten-starch doughs glutenin interaction lead loss maximum measurement mechanism moisture molecular weight molecular weight distribution molecule processing products properties protein rheological properties shear state diagrams storage temperature transformation viscosity weight wheat flour

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