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GrainGenes Reference Report: JFB-24-275

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Reference	JFB-24-275
Title	Effect of composition of glutenin subfractions on rheological properties of wheat
Journal	Journal of Food Biochemistry
Year	2000
Volume	24
Pages	275-298
Author	Jood S Schofield JD Tsiami AA Bollecker S
Keyword	[ Hide all but 1 of 41 ] balance biochemical basis bread bread wheat breadmaking breadmaking quality delta depolymerization dough electrophoresis flour flour properties food fraction fractionation functional properties gel-electrophoresis gluten glutenin glutenin subunit hmw glutenin lmw macropolymer mixing mixograph molecular weight nutrition performance polyacrylamide-gel-electrophoresis polymeric protein polypeptide protein composition quality r2 rates rheological properties scanning sodium sodium chloride subfractions weight

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