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GrainGenes Reference Report: CCM-80-587

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Reference	CCM-80-587
Title	Comparison of small and large deformation rheological properties of wheat dough and gluten
Journal	Cereal Chemistry
Year	2003
Volume	80
Pages	587-595
Author	Tronsmo KM [ Show all 6 ]
Keyword	[ Hide all but 1 of 52 ] addition breadmaking breadmaking performance breadmaking quality content deformation difference dobraszczyk/roberts dough inflation system dough durum wheat elasticity end-use quality extensibility extension flour gluten gluten proteins gluten quality glutenin glutenin polymer hardening high molecular weight high molecular weight glutenin subunits hmw-gs loading mixing properties molecular weight molecular-basis performance physical-properties principal component analysis protein protein composition protein content protein quality quality re-polymerization resistance rheological properties size distribution slope starch starches state stress-relaxation subunit variability variables weight glutenin weight glutenin subunits wheat dough wheat quality

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