Letter to the editor [2]

Journal of Cereal Science

Volumn 46, Issue 1, 2007, Pages 97-98

  Belton, Peter ^a  

^a UNIVERSITY OF EAST ANGLIA   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 34250337401     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2007.04.001     Document Type: Letter

References (10)

1. Belton P.S. The molecular basis of dough rheology. In: Cauvain S.P. (Ed). Bread Making Improving Quality (2003), Woodhead, Cambridge 273-287
2. In: Belton P.S., and Dobraszczyk B.J. (Eds). Letter to the Editor. Journal of Cereal Science 43 (2006) 258
3. Bangur R., Batey I.L., McKenzie E., and MacRitchie F. Dependence of extensograph parameters on wheat protein composition measured by SE-HPLC. Journal of Cereal Science 25 (1997) 237-241
4. Doi M., and Edwards S.F. The Theory of Polymer Dynamics (1986), Clarendon Press, Oxford, UK p. 156
5. Georget D.M.R., and Belton P.S. Effects of temperature and water content on the secondary structure of wheat gluten studied by FTIR spectroscopy. Biomacromolecules 7 (2006) 469-475
6. Gupta R.B., Khan K., and MacRitchie F. Biochemical basis of flour properties in bread wheats. I. Effects of variation in quantity and size distribution of polymeric proteins. Journal of Cereal Science 18 (1993) 23-44
7. Singh H., and MacRitchie F. Application of polymer science to properties of gluten. Journal of Cereal Science 33 (2001) 231-243
8. Shewry P.R., Halford N.G., Tatham .S., Popineau ., Lafiandra D., and Belton P.S. The high molecular weight subunits of wheat gluten and their role in determining wheat processing properties. Advances in Nutrition Research 45 (2003) 220-302
9. Tatham A.S., Hayes L., Shewry P.R., and Urry D.W. Wheat seed proteins exhibit a complex mechanism of protein elasticity. Biochimica et Biophysica Acta 1548 (2001) 187-193
10. Wellner N., Marsh J.T., Savage A.W.J., Halford N.G., Shewry P.R., Mills E.N.C., and Belton P.S. Comparison of repetitive sequences derived from high molecular weight subunits of wheat gluten, an elastomeric plant protein. Biomacromolecules 7 (2006) 1096-1103