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: JCS-35-201

[Submit comment/correction]

Reference	JCS-35-201
Title	A study of how size distribution of gluten proteins, surface properties of gluten and dough mixing properties relate to baking properties of wheat flours
Journal	Journal of Cereal Science
Year	2002
Volume	35
Pages	201-214
Author	Tronsmo KM Faergestad EM Longva A Schofield JD Magnus EM
Keyword	[ Hide all but 1 of 53 ] 45 baking baking properties breadmaking breadmaking quality capacity composition cultivar dough dough mixing properties flour flour protein flour protein content foaming properties food fractionation functional properties gluten gluten proteins glutenin glutenin macropolymer hydration hydrolysis increase loaf volume macropolymer mar method mixing mixing properties model model system monomeric proteins oil polymeric protein properties protein protein composition protein content rheological properties rheology of glutenin macropolymer sedimentation sedimentation test size distribution size-exclusion chromatography sonication subunit surface system temperature volume water wheat flour

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