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Comparison of Gluten Strength, Mixing Properties, Baking Quality and Spaghetti Quality of Some Canadian Durum and Common Wheats

✍ Scribed by Dexter, J.E.; Matsuo, R.R.; Preston, K.R.; Kilborn, R.H.

Book ID
121924008
Publisher
Elsevier
Year
1981
Weight
754 KB
Volume
14
Category
Article
ISSN
0315-5463

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## Abstract Protein is an important component of grain which affects the technological properties of durum wheat. It is known that the amount and composition of protein can influence dough rheology and pasta quality but the influence of the major classes of protein is not well documented. The influ