Effect of mechanical dough development on the extractability of wheat storage proteins from bread dough

Cereal Chemistry

Volumn 74, Issue 4, 1997, Pages 389-395

  Bushuk, W ^a   Hay, R L ^b   Larsen, N G ^c   Sara, R G ^c   Simmons, L D ^c   Sutton, K H ^c  

^a UNIVERSITY OF MANITOBA   (Canada)

^b Chemsafety Ltd   (New Zealand)

^c New Zealand Institute of Plant and Food Research   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MIXING; MOLECULAR WEIGHT;

BREAD DOUGH; EXTRACTABILITY; EXTRACTABLES; MECHANICAL; PROTEIN LEVEL; QUALITY PARAMETERS; RATE OF CHANGE; REVERSED PHASE HPLC; WHEAT CULTIVARS; WHEAT STORAGE PROTEINS;

PROTEINS;

TRITICUM AESTIVUM;

EID: 0030772434     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1997.74.4.389     Document Type: Article

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