Influence of low molecular weight glutenins on viscoelastic properties of intact wheat kernels and their relation to functional properties of Wheat Dough

Cereal Chemistry

Volumn 86, Issue 4, 2009, Pages 372-375

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

^a DEPARTAMENTO DE FÍSICA   (Mexico)

^b University of Applied Science Furtwangen   (Germany)

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

Author keywords

[No Author keywords available]

Indexed keywords

COMPRESSION TESTING; ELASTICITY; GENES; GRAIN (AGRICULTURAL PRODUCT); STRESS-STRAIN CURVES; VISCOELASTICITY;

ELASTIC PROPERTIES; FUNCTIONAL PROPERTIES; GLUTENIN; LOW MOLECULAR WEIGHT; LOW-MOLECULAR-WEIGHT GLUTENIN SUBUNITS; MECHANICAL; VISCOELASTIC PROPERTIES; WHEAT CULTIVARS; WHEAT DOUGH; WHEAT KERNELS;

MOLECULAR WEIGHT;

TRITICUM AESTIVUM;

EID: 68849124993     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-86-4-0372     Document Type: Article

References (16)

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