Growth Environment and Wheat Quality: the Effect of Heat Stress on Dough Properties and Gluten Proteins

High temperatures (e.g. daily maxima over 35°C occurring during grain filling) have been identified as major source of variation in dough properties in wheat. Such conditions may occur in the wheat-cropping areas of many countries with sufficient frequency for this phenomenon to be a significant mar...

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Veröffentlicht in:	Journal of Cereal Science 1993-07, Vol.18 (1), p.3-21
Hauptverfasser:	Blumenthal, C.S., Barlow, E.W.R., Wrigley, C.W.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cereal and baking product industries Food industries Fundamental and applied biological sciences. Psychology
Online-Zugang:	Volltext
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