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GrainGenes Reference Report: JCS-39-247

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Reference	JCS-39-247
Title	On the relationship between gluten protein composition of wheat flours and large-deformation properties of their doughs
Journal	Journal of Cereal Science
Year	2004
Volume	39
Pages	247-264
Author	Sliwinski EL Kolster P Prins A van Vliet T
Keyword	[ Hide all but 1 of 52 ] baking quality behaviour breadmaking performance breadmaking quality composition deformation difference dough dough development dough properties dough rheology extension flour flour doughs food fraction fracture properties functionality gluten gluten protein gluten protein composition glutenin high molecular weight glutenin subunits hmwgs hydration matter mixing mixing time mixtures percentage performance polymer products property protein protein composition protein content rate rheological properties set starch starches strain hardening strain ring stress stress-relaxation subunit subunit composition temperature temperature effect water weight glutenin subunit

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