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GrainGenes Keyword Report: mixograph parameters

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Keyword

mixograph parameters

Quoted in

Naeem HA et al. (2002) Mixing properties, baking potential, and functionality changes in storage proteins during dough development of triticale-wheat flour blends Cereal Chemistry 79:332-339. Khatkar BS et al. (2002) Functional properties of wheat gliadins. I. Effects on mixing characteristics and bread making quality Journal of Cereal Science 35:299-306. Cerny J et al. (2001) Baking quality in the protein lines of wheat land races and obsolete varieties Rostlinna Vyroba 47:501-506. Branlard G et al. (2001) Genetic diversity of wheat storage proteins and bread wheat quality. Euphytica 119:59-67. Rao VK et al. (2000) Rheological characterisation of long- and short-mixing flours based on stress-relaxation Journal of Cereal Science 31:159-171.

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