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GrainGenes Keyword Report: dough stickiness

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Keyword

dough stickiness

Quoted in

Barbeau WE et al. (2003) Origin and practical significance of the sticky dough factor in 1BL/1RS wheats Journal of the Science of Food and Agriculture 83:29-38. Graybosch RA (2001) Uneasy unions: Quality effects of rye chromatin transfers to wheat Journal of Cereal Science 33:3-16. Zhu J et al. (2001) Relationship of protein quantity, quality and dough properties with Chinese steamed bread quality Journal of Cereal Science 33:205-212. Barbeau WE et al. (2001) Baking performance of 1BL/1RS soft red winter wheats Journal of Food Quality 24:127-139.

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