Hearth bread baking quality of durum wheat varying in protein composition and physical dough properties

Journal of the Science of Food and Agriculture

Volumn 87, Issue 11, 2007, Pages 2000-2011

  Edwards, Nancy M ^a   Preston, Ken R ^a   Paulley, F Garth ^a   Gianibelli, M Cristina ^b,e   McCaig, Tom N ^c   Clarke, John M ^c   Ames, Nancy P ^d   Dexter, James E ^a  

^a GRAIN RESEARCH LABORATORY   (Canada)

^b CSIRO   (Australia)

^c AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^d Cereal Research Centre   (Canada)

^e Food Policy and Safety   (Australia)

Author keywords

Bread; Dough; Durum wheat; Extensigraph; Glutenin; Polymeric protein

Indexed keywords

TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 34547804339     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2932     Document Type: Article

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