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Effect of Foliar Sulfur and Nitrogen Fertilization on Wheat Storage Protein Composition and Dough Mixing Properties

โœ Scribed by Tea, I.; Genter, T.; Naulet, N.; Boyer, V.; Lummerzheim, M.; Kleiber, D.

Book ID
111671968
Publisher
AACC International (American Association of Cereal Chemists)
Year
2004
Tongue
English
Weight
800 KB
Volume
81
Category
Article
ISSN
0009-0352

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Proteins dispersible in 3~-urea increased from about 65 to 85 % during mixing of dough in Farinograph. The increase was positively correlated with length of mixing. Protein dispersibility was highest in doughs mixed with five-fold excess potassium iodate, and was lowest in flours. Intermediate amou