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GrainGenes Reference Report: EFR-218-428

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Reference	EFR-218-428
Title	Composition of the glutenin macropolymer: effects of flour quality and nonamylolytic enzyme addition
Journal	European Food Research and Technology
Year	2004
Volume	218
Pages	428-436
Author	Primo-Martin C Martinez-Anaya MA Collar C
Keyword	[ Hide all but 1 of 42 ] apr beta bread bread firmness breadmaking breadmaking quality breads composition control cultivar delta dough dough properties electrophoresis f2 fermentation flour flour quality food functional properties gamma-gliadin glucose glucose oxidase glutenin glutenin macropolymer laccase m(r) wheat proteins macropolymer media pattern pentosans percentage performance polyacrylamide gel electrophoresis products quality ratio sds page sodium specific subunit weight glutenin subunit

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