✦ LIBER ✦

Functional Properties of LowMrWheat Proteins.III. Effects on Composition of the Glutenin Macropolymer During Dough Mixing and Resting

✍ Scribed by P.L. Weegels; R.J. Hamer; J.D. Schofield

Book ID: 115622803
Publisher: Elsevier Science
Year: 1997
Tongue: English
Weight: 238 KB
Volume: 25
Category: Article
ISSN: 0733-5210
DOI: 10.1006/jcrs.1996.0083

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The effect of mixing on glutenin particl

The effect of mixing on glutenin particle properties: aggregation factors that affect gluten function in dough

✍ Clyde Don; Wim J. Lichtendonk; Johan J. Plijter; Ton van Vliet; Rob J. Hamer 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 475 KB

Effect of Foliar Sulfur and Nitrogen Fer

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

✍ Tea, I.; Genter, T.; Naulet, N.; Boyer, V.; Lummerzheim, M.; Kleiber, D. 📂 Article 📅 2004 🏛 AACC International (American Association of Cereal 🌐 English ⚖ 800 KB

Effects of oxidizing agents and defattin

Effects of oxidizing agents and defatting on the electrophoretic patterns of flour proteins during dough mixing

✍ H. Demiralp; S. Çelik; H. Köksel 📂 Article 📅 2000 🏛 Springer 🌐 English ⚖ 105 KB

Differential mixing action effects on fu

Differential mixing action effects on functional properties and polymeric protein size distribution of wheat dough

✍ R. Haraszi; O.R. Larroque; B.J. Butow; K.R. Gale; F. Bekes 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 388 KB

The Influence of Recovery Temperature on

The Influence of Recovery Temperature on the Effects of a Brief Heat Shock on Wheat. III. Grain Protein Composition and Dough Properties

✍ P.J. Stone; P.W. Gras; M.E. Nicolas 📂 Article 📅 1997 🏛 Elsevier Science 🌐 English ⚖ 343 KB

Effect of chemical composition of wheat

Effect of chemical composition of wheat flour and functional properties of dough on the quality of south Indian parotta

✍ D Indrani; G.Venkateswara Rao 📂 Article 📅 2000 🏛 Elsevier Science 🌐 English ⚖ 150 KB