Breadmaking stability of wheat flours: Relation between mixing properties and molecular weight distribution of polymeric glutenins

Journal of Cereal Science

Volumn 42, Issue 3, 2005, Pages 317-326

  Lemelin, E ^a   Branlard, G ^b   Salvo, L ^c   Lein, V ^d   Aussenac, T ^e   Dayde J ^a  

^a Lab Physiol Veg de l'ESA Purpan   (France)

^b CEMAGREF   (France)

^c Grands Moulins de Paris ^*  (France)

^d Saaten Union   (France)

^e ISAB   (France)

Author keywords

Breadmaking stability; Flour properties; Glutenin polymers; Molecular weight distribution; Wheat quality

Indexed keywords

TRITICUM AESTIVUM;

EID: 26244435211     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2005.03.009     Document Type: Article

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