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: JFS-68-2201

[Submit comment/correction]

Reference	JFS-68-2201
Title	Effect of flour quality, ascorbic acid, and DATEM on dough rheological parameters and hearth loaves characteristics
Journal	Journal of Food Science
Year	2003
Volume	68
Pages	2201-2210
Author	Aamodt A Magnus EM Faergestad EM
Keyword	[ Hide all but 1 of 33 ] baking bread breadmaking chromatography content datem depolymerization dough dough rheology emulsifiers extensibility flour flour quality food form ratio gluten glutenin glutenin macropolymer glutenin polymer glutenin polymers hearth bread liquid chromatography mixing properties parameters properties protein protein content protein quality quality re-polymerization rheology surfactants wheat flour

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