Differing Effects of Mechanical Dough Development and Sheeting Development Methods on Aggregated Glutenin Proteins

Cereal Chemistry

Volumn 80, Issue 6, 2003, Pages 707-711

  Sutton, K H ^a   Larsen, N G ^a   Morgenstern, M P ^a   Ross, M ^a   Simmons, L D ^a   Wilson, A J ^a  

^a Crop and Food   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

COVALENT BONDS; HYDROGEN BONDS; HYDROPHOBICITY; IONS; MIXING; SULFUR COMPOUNDS;

AGGREGATION PATTERNS; BOND RUPTURE; DEVELOPMENT METHOD; GLUTENIN; MECHANICAL; MIXING METHOD; MOLECULAR SIZE DISTRIBUTION; PROTEIN AGGREGATION; PROTEIN THIOLS; THIOL GROUPS;

PROTEINS;

GLUTENIN; THIOL;

ARTICLE; COVALENT BOND; DISULFIDE BOND; DOUGH; HYDROGEN BOND; HYDROPHOBICITY; MOLECULAR SIZE; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN AGGREGATION;

EID: 0242610522     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2003.80.6.707     Document Type: Article

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