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GrainGenes Reference Report: CCM-79-491

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Reference	CCM-79-491
Title	Dough and baking properties of high-amylose and waxy wheat flours
Journal	Cereal Chemistry
Year	2002
Volume	79
Pages	491-495
Author	Morita N [ Show all 6 ]
Keyword	[ Hide all but 1 of 48 ] 3 wx genes amylopectin amylose appearance baking baking properties baking quality bread calorimetry chinese chinese spring common wheat crumb dietary fiber difference differential scanning calorimetry dough dough and baking quality dough property electron microscopy endosperm farinograph fiber flour flour quality gelatinization high amylose locus microscopy nonwaxy properties quality scanning scanning electron microscopy spring starch starch-pasting properties starches storage suspension temperature triticum triticum aestivum viscosity water waxy waxy wheat wheat flour

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