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Wheat flour proteins: The selectivity of solvents and the stability of gliadin and glutenin fractions of stored flours

✍ Scribed by George Shearer; Alan L. Patey; David J. McWeeny

Publisher
John Wiley and Sons
Year
1975
Tongue
English
Weight
473 KB
Volume
26
Category
Article
ISSN
0022-5142

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Wheat flour proteins: isolation and func
Wheat flour proteins: isolation and functionality of gliadin and HMW-glutenin enriched fractions
✍ Mimouni, Brahim; Robin, Jean Michel; Azanza, Jean-Louis; Raymond, Jacques πŸ“‚ Article πŸ“… 1998 πŸ› John Wiley and Sons 🌐 English βš– 279 KB πŸ‘ 2 views

The amount of glutenin subunits of high molecular weight (HMWglutenins) appears to be closely related to breadmaking. The relationship of their speciÐc functional properties and gluten quality has not been demonstrated. The difficulty in isolating non-denatured HMW-glutenins explains largely the lac