Relationships between protein composition and functional properties of wheat flours

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Veröffentlicht in:	Cereal chemistry 1992-03, Vol.69 (2), p.125-131
Hauptverfasser:	Gupta, R.B. (Commonwealth Scientific and Industrial Research Organisation, North Ryde, NSW, Australia), Batey, I.L, MacRitchie, F
Format:	Artikel
Sprache:	eng
Schlagworte:	ABONOS NITROGENADOS ALBUMINAS ALBUMINE ALBUMINS ALIMENTOS APTITUDE BOULANGERE BAKING CHARACTERISTICS Biological and medical sciences BREADMAKING CALIDAD CALIDAD PROTEICA CARACTERISTICAS DE LA COCCION Cereal and baking product industries CHEMICAL COMPOSITION COMPOSICION QUIMICA COMPOSITION CHIMIQUE CONTENIDO PROTEICO CULTIVARS DOUGHS ENGRAIS AZOTE FARINE DE BLE Food industries FOOD QUALITY FOODS Fundamental and applied biological sciences. Psychology GLIADIN GLOBULINAS GLOBULINE GLOBULINS GLUTENINAS GLUTENINE GLUTENINS HARINA DE TRIGO MASA DE PANADERIA MOLECULAR WEIGHT NITROGEN FERTILIZERS PANIFICACION PANIFICATION PATE DE CUISSON PESO MOLECULAR POIDS MOLECULAIRE PRODUIT ALIMENTAIRE PROLAMINAS PROLAMINE PROLAMINES PROPIEDADES REOLOGICAS PROPRIETE RHEOLOGIQUE PROTEIN CONTENT PROTEIN QUALITY PROTEINAS PROTEINE PROTEINS QUALITE QUALITE PROTEIQUE QUALITY RHEOLOGICAL PROPERTIES TENEUR EN PROTEINES TRITICUM VARIEDADES VARIETAL REACTIONS VARIETE VARIETIES WHEAT FLOUR
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ISSN:	0009-0352 1943-3638