Influence of high molecular weight glutenins on viscoelastic properties of intact wheat kernel and relation to functional properties of wheat dough

Cereal Chemistry

Volumn 86, Issue 2, 2009, Pages 139-144

  Figueroa, J D C ^a,b   Maucher, Tanja ^a,c   Reule, W ^c   Pena, R J ^d  

^a DEPARTAMENTO DE FÍSICA   (Mexico)

^b Real de Juriquilla   (Mexico)

^c University of Applied Science Furtwangen   (Germany)

^d INTERNATIONAL MAIZE AND WHEAT IMPROVEMENT CENTER CIMMYT   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

COMPRESSION TESTING; GRAIN (AGRICULTURAL PRODUCT); MIXING; MOLECULAR WEIGHT; VISCOELASTICITY;

DOUGH MIXING; FUNCTIONAL PROPERTIES; HIGH-MOLECULAR-WEIGHT GLUTENIN; HIGH-MOLECULAR-WEIGHT GLUTENIN SUBUNITS; LOW-MOLECULAR-WEIGHT GLUTENIN SUBUNITS; MECHANICAL; MIXING TIME; VISCOELASTIC PROPERTIES; WHEAT DOUGH; WHEAT KERNELS;

SEDIMENTATION;

TRITICUM AESTIVUM;

EID: 67549127227     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-86-2-0139     Document Type: Article

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