Levels of protein and protein composition in hard winter wheat flours and the relationship to breadmaking

Cereal Chemistry

Volumn 83, Issue 4, 2006, Pages 418-423

  Park, S H ^a,b   Bean, S R ^a   Chung, O K ^a   Seib, P A ^b  

^a GRAIN MARKETING AND PRODUCTION RESEARCH CENTER   (United States)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CROPS; FOOD PRODUCTS; GRAIN (AGRICULTURAL PRODUCT); WATER ABSORPTION;

HIGHLY-CORRELATED; PROPERTY; PROTEIN COMPOSITION; PROTEIN CONTENTS; PROTEIN FRACTIONS; PROTEIN LEVEL; SOLUBLE PROTEINS; TOTAL SOLUBLE PROTEIN; WHEAT FLOURS; WINTER WHEAT;

PROTEINS;

TRITICUM AESTIVUM;

EID: 33746507896     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CC-83-0418     Document Type: Article

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