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GrainGenes Reference Report: JCS-34-215

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Reference	JCS-34-215
Title	Stress-relaxation properties of Mixograph semolina-water doughs from durum wheat cultivars of variable strength in relation to mixing characteristics, bread- and pasta-making performance
Journal	Journal of Cereal Science
Year	2001
Volume	34
Pages	215-232
Author	Rao VK Mulvaney SJ Dexter JE Edwards NM Peressini D
Keyword	[ Hide all but 1 of 56 ] alveograph behavior bread bread wheat breadmaking breadmaking quality canadian durum cooking cooking quality correlation cross-linked networks cultivar deformation delta dough dough mixing properties dough rheology durum durum wheat energy extension flour food frequencies gluten gluten strength glutenin loaf volume maximum mixing mixing properties mixing time mixograph parameters pasta pasta-making quality performance properties protein protein content quality rate relaxation resistance semolina spaghetti state states storage stress stress relaxation transient viscoelastic properties volume weight glutenin subunits wheat cultivar

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