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: EFR-216-204

[Submit comment/correction]

Reference	EFR-216-204
Title	Fractionation and reconstitution of wheat flour - effect on dough rheology and baking
Journal	European Food Research and Technology
Year	2003
Volume	216
Pages	204-211
Author	Grassberger A Schieberle P Koehler P
Keyword	[ Hide all but 1 of 35 ] baking chromatography collection dough dough rheology food fraction fractionation functionality gliadin glutathione gluten glutenin glutenin subunit high molecular weight hmw subunits increase isolation layer mar molecular weight molecular-weight subunits native performance protein reconstitution reduction resistance rheology separation standard flour starch starches volume water

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