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GrainGenes Keyword Report: baking performance

Keyword

baking performance

Quoted in

Li W et al. (2004) Glutathione and related thiol compounds II. The importance of protein bound glutathione and related protein-bound compounds in gluten proteins Journal of Cereal Science 39:213-224. Ammar K et al. (2000) Breadmaking quality of selected durum wheat genotypes and its relationship with high molecular weight glutenin subunits allelic variation and gluten protein polymeric composition Cereal Chemistry 77:230-236. Faegestad EM et al. (2000) Interrelationships of protein composition, protein level, baking process and the characteristics of hearth bread and pan bread Journal of Cereal Science 31:309-320. Hill AS et al. (1999) Immunoassay for wheat processing quality: utilization of a sandwich assay incorporating an immobilized single-chain fragment Journal of Agricultural and Food Chemistry 47:4484-4490. Khler P and Grosch W (1999) Study of the effect of DATEM. 1. Influence of fatty acid chain length on rheology and baking Journal of Agricultural and Food Chemistry 47:1863-1869.

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