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GrainGenes Keyword Report: breadmaking performance

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Keyword

breadmaking performance

Quoted in

Sliwinski EL et al. (2004) On the relationship between gluten protein composition of wheat flours and large-deformation properties of their doughs Journal of Cereal Science 39:247-264. Tronsmo KM et al. (2003) Comparison of small and large deformation rheological properties of wheat dough and gluten Cereal Chemistry 80:587-595. Tronsmo KM et al. (2003) Relationships between gluten rheological properties and hearth loaf characteristics Cereal Chemistry 80:575-586. Veraverbeke WS and Delcour JA (2002) Wheat protein composition and properties of wheat glutenin in relation to breadmaking functionality Critical Reviews in Food Science and Nutrition 42:179-208. Huttner S and Wieser H (2001) Studies on distribution and binding of endogenous glutathione in wheat dough and gluten - 1. Distribution of glutathione in Osborne fractions European Food Research and Technology 213:329-334.

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