Influence of soft kernel texture on the flour, water absorption, rheology, and baking quality of durum wheat

Cereal Chemistry

Volumn 94, Issue 2, 2017, Pages 215-222

  Murray, Jessica C ^a   Kiszonas, Alecia M ^a   Morris, Craig F ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ELASTICITY; GENES; LACTIC ACID; PLANTS (BOTANY); SODIUM BICARBONATE; SODIUM CARBONATE; WATER ABSORPTION;

CROSS DERIVATIVES; DURUM WHEATS; KERNEL TEXTURE; LOW WATER; PUROINDOLINES; SOLVENT RETENTION CAPACITY; SPRING WHEAT; T.AESTIVUM; TRITICUM; WINTER WHEAT;

PROTEINS;

EID: 85016258140     PISSN: 00090352     EISSN: 19433638     Source Type: Journal    
DOI: 10.1094/CCHEM-06-16-0163-R     Document Type: Article

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