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GrainGenes Reference Report: JCS-34-19

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Reference	JCS-34-19
Title	Correlations of the amount of gluten protein types to the technological properties of wheat flours determined on a micro-scale
Journal	Journal of Cereal Science
Year	2001
Volume	34
Pages	19-27
Author	Wieser H Kieffer R
Keyword	[ Hide all but 1 of 51 ] al baking bread bread volume cereal coefficient correlation cultivar development dough dough development dough mixing properties extensibility family flour flour protein food functional properties gliadin gluten gluten protein types gluten proteins glutenin glutenin subunit high molecular weight hmw-gs in-vitro polymerization index inorganic oxidizing-agents lmw-gs maximum measurement molecular-weight subunits performance properties protein protein content quality quantification quantitative-determination quantities regression regression analysis resistance rheological properties subunit technological properties volume wheat cultivar wheat flour wheat properties

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