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GrainGenes Keyword Report: flour doughs

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Keyword

flour doughs

Quoted in

Konopka I et al. (2004) Statistical evaluation of different technological and rheological tests of Polish wheat varieties for bread volume prediction International Journal of Food Science and Technology 39:11-20. Sliwinski EL et al. (2004) On the relationship between gluten protein composition of wheat flours and large-deformation properties of their doughs Journal of Cereal Science 39:247-264. Rhazi L et al. (2003) Sulfhydryl-disulfide changes in storage proteins of developing wheat grain: influence on the SDS-unextractable glutenin polymer formation Journal of Cereal Science 38:3-13. Alava JM et al. (2001) The determination of wheat breadmaking performance and bread dough mixing time by NIR spectroscopy for high speed mixers Journal of Cereal Science 33:71-81. Lambert IA and Kokini JL (2001) Effect of L-cysteine on the rheological properties of wheat flour Cereal Chemistry 78:226-230.

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