메뉴 건너뛰기




Volumn 44, Issue 1, 2004, Pages 173-176

Protein Composition and Quality of Some New Hard White Winter Wheats

(2)  Pike, P R a   MacRitchie, F a  

a NONE

Author keywords

[No Author keywords available]

Indexed keywords

TRITICUM; TRITICUM AESTIVUM;

EID: 0347658986     PISSN: 0011183X     EISSN: None     Source Type: Journal    
DOI: 10.2135/cropsci2004.1730     Document Type: Article
Times cited : (16)

References (14)
  • 2
    • 0000874820 scopus 로고
    • Use of size-exclusion high-performance liquid chromatography in the study of wheat flour proteins: An improved Chromatographic procedure
    • Batey, I.L., R.B. Gupta, and F. MacRitchie. 1991. Use of size-exclusion high-performance liquid chromatography in the study of wheat flour proteins: An improved Chromatographic procedure. Cereal Chem. 68:207-209.
    • (1991) Cereal Chem. , vol.68 , pp. 207-209
    • Batey, I.L.1    Gupta, R.B.2    MacRitchie, F.3
  • 3
    • 0040011293 scopus 로고
    • Factors responsible for the poor breadmaking quality of high yielding European wheat
    • Booth, M.R., and M.A. Melvin. 1979. Factors responsible for the poor breadmaking quality of high yielding European wheat. J. Sci. Food Agric. 30:1057-1064.
    • (1979) J. Sci. Food Agric. , vol.30 , pp. 1057-1064
    • Booth, M.R.1    Melvin, M.A.2
  • 4
    • 0010329453 scopus 로고
    • An improved method of volume measurement for small loaves
    • Gras, P.W., and F. MacRitchie. 1973. An improved method of volume measurement for small loaves. Cereal Sci. Today 18:135-137.
    • (1973) Cereal Sci. Today , vol.18 , pp. 135-137
    • Gras, P.W.1    MacRitchie, F.2
  • 5
    • 0002420364 scopus 로고
    • Biochemical basis of flour properties in bread wheats. I. Effects of variation in quantity and size distribution of polymeric proteins
    • Gupta, R.B., K. Khan, and F. MacRitchie. 1993. Biochemical basis of flour properties in bread wheats. I. Effects of variation in quantity and size distribution of polymeric proteins. J. Cereal Sci. 18:23-44.
    • (1993) J. Cereal Sci. , vol.18 , pp. 23-44
    • Gupta, R.B.1    Khan, K.2    MacRitchie, F.3
  • 7
    • 0025554177 scopus 로고
    • Flour polypeptides related to wheat quality
    • Y. Pomeranz (ed.). American Association of Cereal Chemists, St. Paul, MN
    • MacRitchie, F., D.L. du Cros, and C.W. Wrigley. 1990. Flour polypeptides related to wheat quality, p. 79-145. In Y. Pomeranz (ed.) Advances in cereal science and technology, Vol. X. American Association of Cereal Chemists, St. Paul, MN.
    • (1990) Advances in Cereal Science and Technology , vol.10 , pp. 79-145
    • MacRitchie, F.1    Du Cros, D.L.2    Wrigley, C.W.3
  • 8
    • 0002730916 scopus 로고
    • The genetical basis of breadmaking quality in wheat
    • Payne, P.I. 1987. The genetical basis of breadmaking quality in wheat. Aspects Appl. Biol. 15:79-90.
    • (1987) Aspects Appl. Biol. , vol.15 , pp. 79-90
    • Payne, P.I.1
  • 9
    • 84986779735 scopus 로고
    • The relationship between HMW glutenin subunit composition and the bread-making quality of British-grown wheat varieties
    • Payne, P.I., M.A. Nightingale, A.F. Krattiger, and L.M. Holt. 1987. The relationship between HMW glutenin subunit composition and the bread-making quality of British-grown wheat varieties. J. Sci. Food Agric. 40:51-65.
    • (1987) J. Sci. Food Agric. , vol.40 , pp. 51-65
    • Payne, P.I.1    Nightingale, M.A.2    Krattiger, A.F.3    Holt, L.M.4
  • 10
    • 0014227421 scopus 로고
    • Relation between chemical composition and breadmaking potentialities of wheat flour
    • Pomeranz, Y. 1968. Relation between chemical composition and breadmaking potentialities of wheat flour. Adv. Food Res. 16:335-455.
    • (1968) Adv. Food Res. , vol.16 , pp. 335-455
    • Pomeranz, Y.1
  • 11
    • 0002313579 scopus 로고
    • Structure-function relationships of cookie and cracker ingredients
    • H. Faridi (ed.). Chapman and Hall/AVI, New York
    • Slade, L., and H. Levine. 1994. Structure-function relationships of cookie and cracker ingredients. p. 23-141. In H. Faridi (ed.) The science of cookie and cracker production. Chapman and Hall/AVI, New York.
    • (1994) The Science of Cookie and Cracker Production , pp. 23-141
    • Slade, L.1    Levine, H.2
  • 12
    • 0000091157 scopus 로고
    • Bread-making test for 10 grams of flour
    • Shogren, M.D., and K.F. Finney. 1984. Bread-making test for 10 grams of flour. Cereal Chem. 61:418-423.
    • (1984) Cereal Chem. , vol.61 , pp. 418-423
    • Shogren, M.D.1    Finney, K.F.2
  • 14
    • 0032905323 scopus 로고    scopus 로고
    • Sprout damage and preharvest sprout resistance in hard white winter wheat
    • Wu, J., and B.F. Carver. 1999. Sprout damage and preharvest sprout resistance in hard white winter wheat. Crop Sci. 39:441-447.
    • (1999) Crop Sci. , vol.39 , pp. 441-447
    • Wu, J.1    Carver, B.F.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.