Effects of high Mr glutenin subunits on dynamic rheological properties and bread making qualities of wheat gluten

Journal of Food Science and Technology

Volumn 43, Issue 4, 2006, Pages 382-387

  Khatkar, Bhupendar Singh ^a  

^a GURU JAMBHESHWAR UNIVERSITY OF SCIENCE AND TECHNOLOGY   (India)

Author keywords

Breadmaking quality; Dynamic rheology; Elastic modulus (G ); Glutenin subunits; Viscous modulus (G )

Indexed keywords

ELASTIC MODULI; GRAIN (AGRICULTURAL PRODUCT); POLYPEPTIDES; RHEOLOGY; RHEOMETERS;

BREADMAKING QUALITY; CONTROLLED STRESS RHEOMETRY (CSR); DYNAMIC RHEOLOGY; GLUTENIN SUBUNITS; VISCOUS MODULUS (G″);

ESTERS;

BAKERY PRODUCTS; GLUTEN; VARIETIES; WHEAT;

TRITICUM AESTIVUM;

EID: 33745963037     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

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