Role of gluten and its components in influencing durum wheat dough properties and spaghetti cooking quality

Journal of the Science of Food and Agriculture

Volumn 87, Issue 10, 2007, Pages 1874-1885

  Sissons, Mike J ^a,b   Son, Hwee N ^a,b,c   Turner, Matthew A ^b,c  

^a NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^b Value Added Wheat Cooperative Research Centre   (Australia)

^c UNIVERSITY OF SYDNEY   (Australia)

Author keywords

Durum wheat; Gliadin; Gluten; Glutenin; Low and high molecular weight glutenin subunits; Pasta quality; Semolina rheology

Indexed keywords

SEMOLINA; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 34547144307     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2915     Document Type: Article

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