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GrainGenes Reference Report: JCS-35-299

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Reference	JCS-35-299
Title	Functional properties of wheat gliadins. I. Effects on mixing characteristics and bread making quality
Journal	Journal of Cereal Science
Year	2002
Volume	35
Pages	299-306
Author	Khatkar BS Fido RJ Tatham AS Schofield JD
Keyword	[ Hide all but 1 of 41 ] addition alpha-gliadin baking quality base beta bread bread making quality bread-making breakdown dough food fraction fractionation gamma gamma-gliadins gliadin gliadin subgroups gluten loaf volume making quality mixing mixing time mixograph mixograph parameters omega-gliadin order pan bread parameters potential breadmaking quality properties protein-composition quality resistance rheological properties stability subfractions subgroups tolerance volume wheat gliadin wheat gliadins

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