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GrainGenes Reference Report: CRN-42-179

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Reference	CRN-42-179
Title	Wheat protein composition and properties of wheat glutenin in relation to breadmaking functionality
Journal	Critical Reviews in Food Science and Nutrition
Year	2002
Volume	42
Pages	179-208
Author	Veraverbeke WS Delcour JA
External Databases	Pubmed: 12058979
Keyword	[ Hide all but 1 of 46 ] allelic variation baking quality behavior bonds breadmaking breadmaking performance breadmaking quality composition disulfide-linked proteins dough properties elasticity features food functionality gliadin gluten gluten proteins glutenin glutenin composition hypotheses low molecular weight glutenin low molecular weight glutenin subunits low-molecular-weight glutenin subunits mixture molecular-weight subunits performance polyacrylamide-gel-electrophoresis polymer polymeric protein prolamin storage proteins properties protein protein composition protein-composition quality quantities review size distribution sodium dodecyl-sulfate structural features structure subunit subunit composition viscoelastic properties wheat glutenin wheat protein

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