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GrainGenes Keyword Report: dough mixing

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Keyword

dough mixing

Quoted in

Kuktaite R et al. (2004) Variation in protein composition of wheat flour and its relationship to dough mixing behaviour Journal of Cereal Science 40:31-39. Calderon-Dominguez G et al. (2004) Rheological changes of dough and bread quality prepared from a sweet dough: Effect of temperature and mixing time International Journal of Food Properties 7:165-174. Veraverbeke WS et al. (1998) Effects of increased high molecular weight glutenin subunits content of flour on dough mixing behavior and breadmaking Journal of Agricultural and Food Chemistry 46:4830-4835. Fido RJ et al. (1997) Effects of alpha-, beta-, and gamma-gliadins on the dough mixing properties of wheat flour Journal of Cereal Science 26:271-277. Bekes F et al. (1994) Effects of a high Mr glutenin subunit (1Bx20) on the dough mixing properties of wheat flour Journal of Cereal Science 19:3-7.

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