Relationship between the dough quality and content of specific glutenin proteins in wheat mill streams, and its application to making flour suitable for instant Chinese noodles

Bioscience, Biotechnology and Biochemistry

Volumn 70, Issue 4, 2006, Pages 788-797

  Yahata, Eriko ^a   Maruyama Funatsuki, Wakako ^b   Nishio, Zenta ^b   Yamamoto, Yoshihiko ^c   Hanaoka, Akihiro ^d   Sugiyama, Hisashi ^d   Tanida, Masatoshi ^a   Saruyama, Haruo ^a  

^a Hokkaido Green Bio Institute   (Japan)

^b NATIONAL AGRICULTURAL RESEARCH CENTER FOR HOKKAIDO REGION   (Japan)

^c Ebetsu Flour Milling Co Ltd   (Japan)

^d Toyo Suisan Kaisha Ltd   (Japan)

Author keywords

Chinese noodle; Dough quality; Gel electrophoresis; Highand low molecular weight glutenin subunits; Wheat mill stream

Indexed keywords

ELECTROPHORESIS; FOOD PRODUCTS PLANTS; MOLECULAR WEIGHT; PROTEINS; SEDIMENTATION;

CHINESE NOODLE; DOUGH QUALITY; GEL ELECTROPHORESIS; HIGHAND LOW-MOLECULAR-WEIGHT GLUTENIN SUBUNITS; WHEAT MILL STREAM;

FOOD PRODUCTS;

DODECYL SULFATE SODIUM; GLUTEN; GLUTENIN;

ARTICLE; CHEMISTRY; CHINA; FLOUR; FOOD; FOOD INDUSTRY; METABOLISM; MOLECULAR WEIGHT; POLYACRYLAMIDE GEL ELECTROPHORESIS; STANDARD; TWO DIMENSIONAL GEL ELECTROPHORESIS; WHEAT;

CHINA; ELECTROPHORESIS, GEL, TWO-DIMENSIONAL; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FLOUR; FOOD; FOOD-PROCESSING INDUSTRY; GLUTEN; MOLECULAR WEIGHT; SODIUM DODECYL SULFATE; TRITICUM;

TRITICUM AESTIVUM;

EID: 33646153529     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.70.788     Document Type: Article

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