Query (optional)   in Class  All Allele Author Colleague Collection Assembly Gene Gene Class Gene Product Germplasm Image Journal Keyword Library Locus Map Map Data Marker Pathology Polymorphism Probe Protein QTL Rearrangement Reference Sequence Species Trait Trait Study Two Point Data  

---

GrainGenes Reference Report: CCM-79-332

[Submit comment/correction]

Reference	CCM-79-332
Title	Mixing properties, baking potential, and functionality changes in storage proteins during dough development of triticale-wheat flour blends
Journal	Cereal Chemistry
Year	2002
Volume	79
Pages	332-339
Author	Naeem HA Darvey NL Gras PW Macritchie F
Keyword	[ Hide all but 1 of 43 ] 30 40 50 baking baking properties blends bread bread quality bread wheat breadmaking breakdown composition dough dough development dough properties dough property extension functionality glutenin hard wheat height mixing mixing properties mixing time mixograph mixograph parameters parameters polymeric protein prediction properties protein protein solubility quality relationships resistance size-exclusion hplc solubility storage storage protein translocation triticale wheat wheat cultivar

GrainGenes is a product of the Agricultural Research Service of the US Department of Agriculture.