Comparative study of the effect of incorporated individual wheat storage proteins on mixing properties of rice and wheat doughs

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 17, 2011, Pages 9664-9672

  Oszvald, Mária ^a   Balázs, Gábor ^b   Tömösközi, Sándor ^b   Békés, Ferenc ^c   Tamás, László ^a  

^a EÖTVÖS LORÁND UNIVERSITY   (Hungary)

^b BUDAPEST UNIVERSITY OF TECHNOLOGY AND ECONOMICS   (Hungary)

^c FBFD Pty Ltd   (Australia)

Author keywords

dough; HMW GS; incorporation; LMW GS; reconstituted dough; rice; wheat

Indexed keywords

DOUGH; HMW-GS; INCORPORATION; LMW-GS; RECONSTITUTED DOUGH; RICE; WHEAT;

MOLECULAR WEIGHT; USER INTERFACES;

PROTEINS;

GLUTEN; GLUTENIN; SEED STORAGE PROTEIN;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FLOUR; MOLECULAR WEIGHT; PLANT SEED; RICE; WHEAT;

FLOUR; GLUTENS; MOLECULAR WEIGHT; ORYZA SATIVA; SEED STORAGE PROTEINS; SEEDS; TRITICUM;

TRITICUM AESTIVUM;

EID: 80052559912     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf202399t     Document Type: Article

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