Environmental conditions affect semolina quality in durum wheat (Triticum turgidum ssp. durum L.) cultivars with different gluten strength and gluten protein composition

Journal of the Science of Food and Agriculture

Volumn 91, Issue 14, 2011, Pages 2664-2673

  Fois, Simonetta ^a,c   Schlichting, Linda ^b   Marchylo, Brian ^b   Dexter, James ^b   Motzo, Rosella ^a   Giunta, Francesco ^a  

^a UNIVERSITY OF SASSARI   (Italy)

^b GRAIN RESEARCH LABORATORY   (Canada)

^c Porto Conte Ricerche Srl   (Italy)

Author keywords

Cooking quality; Dough strength; Durum wheat; Gliadin to glutenin ratio; Gluten strength; Grain filling; Temperature stress

Indexed keywords

GLIADIN; GLUTEN; VEGETABLE PROTEIN;

ALGORITHM; ARTICLE; BIOSYNTHESIS; CHEMISTRY; COMPARATIVE STUDY; COOKING; CROP; CROSS BREEDING; ENVIRONMENT; FLOUR; FOOD ANALYSIS; GROWTH, DEVELOPMENT AND AGING; ITALY; MECHANICS; METABOLISM; PHYSICAL CHEMISTRY; PLANT SEED; QUALITY CONTROL; SEASON; SPECIES DIFFERENCE; TEMPERATURE; WEATHER; WHEAT;

ALGORITHMS; COOKING; CROPS, AGRICULTURAL; CROSSES, GENETIC; ENVIRONMENT; FLOUR; FOOD ANALYSIS; GLIADIN; GLUTENS; ITALY; MECHANICAL PHENOMENA; PHYSICOCHEMICAL PHENOMENA; PLANT PROTEINS; QUALITY CONTROL; SEASONS; SEEDS; SPECIES SPECIFICITY; TEMPERATURE; TRITICUM; WEATHER;

SEMOLINA; TRITICUM AESTIVUM; TRITICUM TURGIDUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 80053906909     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4509     Document Type: Article

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