Influence of temperature during grain filling on gluten viscoelastic properties and gluten protein composition

Journal of the Science of Food and Agriculture

Volumn 96, Issue 1, 2016, Pages 122-130

  Koga, Shiori ^a   Böcker, Ulrike ^b   Moldestad, Anette ^b   Tosi, Paola ^c   Shewry, Peter R ^d   Mosleth, Ellen F ^b   Uhlen, Anne Kjersti ^a,b  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b NOFIMA   (Norway)

^c UNIVERSITY OF READING   (United Kingdom)

^d ROTHAMSTED RESEARCH   (United Kingdom)

Author keywords

Gliadin; Gluten quality; Glutenin; Low temperature, viscoelastic properties; Wheat

Indexed keywords

GLIADIN; GLUTEN; GLUTENIN; PLANT PROTEIN; PROTEIN SUBUNIT;

ANALYSIS; BREAD; CHEMISTRY; CLASSIFICATION; CLIMATE; ELASTICITY; FLOUR; FOOD GRAIN; GROWTH, DEVELOPMENT AND AGING; HUMAN; METABOLISM; MOLECULAR WEIGHT; PLANT DEVELOPMENT; PLANT SEED; PROTEIN SUBUNIT; TEMPERATURE; VISCOSITY; WHEAT;

BREAD; CLIMATE; EDIBLE GRAIN; ELASTICITY; FLOUR; GLIADIN; GLUTENS; HUMANS; MOLECULAR WEIGHT; PLANT DEVELOPMENT; PLANT PROTEINS; PROTEIN SUBUNITS; SEEDS; TEMPERATURE; TRITICUM; VISCOSITY;

EID: 84954402422     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7068     Document Type: Article

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