Rheological and microstructural characteristics of low molecular weight glutenin subunits of commercial wheats

Rheological and microstructural characteristics of low molecular weight glutenin subunits of commercial wheats

•Gluten, glutenin and LMW-GS significantly altered the dough rheological properties.•Dough strength of the base flour increased in the order of LMW-GS 

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Bibliographische Detailangaben
Veröffentlicht in:Food chemistry 2019-11, Vol.297, p.124989-124989, Article 124989
Hauptverfasser: Dangi, Priya, Chaudhary, Nisha, Khatkar, B.S.
Format: Artikel
Sprache:eng
Schlagworte:
Glutenins
LMW-GS
Microdoughlab
Microstructure
Rheology
Scanning electron microscopy
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Beschreibung
Zusammenfassung:•Gluten, glutenin and LMW-GS significantly altered the dough rheological properties.•Dough strength of the base flour increased in the order of LMW-GS 
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2019.124989