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GrainGenes Keyword Report: physical dough properties

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Keyword

physical dough properties

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Luo C et al. (2001) Comparison of low- and high molecular-weight wheat glutenin allele effects on flour quality Theoretical and Applied Genetics 102:1088-1098. Marchylo BA et al. (2001) Relationships among bread-making quality, gluten strength, physical dough properties, and pasta cooking quality for some Canadian durum wheat genotypes. Canadian Journal of Plant Science 81:611-620. Takata K et al. (2000) Effect of high molecular weight glutenin subunits on bread-making quality using near-isogenic lines Breeding Science 50:303-308. Magnus EM et al. (2000) Effects of flour composition, physical dough properties and baking process on hearth loaf properties studied by multivariate statistical methods Journal of Cereal Science 32:199-212.

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