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GrainGenes Keyword Report: re-polymerization

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Keyword

re-polymerization

Quoted in

Tronsmo KM et al. (2003) Comparison of small and large deformation rheological properties of wheat dough and gluten Cereal Chemistry 80:587-595. Aamodt A et al. (2003) Effect of flour quality, ascorbic acid, and DATEM on dough rheological parameters and hearth loaves characteristics Journal of Food Science 68:2201-2210. Don C et al. (2003) Understanding the link between GMP and dough: from glutenin particles in flour towards developed dough Journal of Cereal Science 38:157-165. Ribotta PD et al. (2001) Effect of freezing and frozen storage of doughs on bread quality Journal of Agricultural and Food Chemistry 49:913-918. Lindsay MP et al. (2000) Direct evidence that the number and location of cysteine residues affect glutenin polymer structure Journal of Cereal Science 31:321-333.

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