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October 6, 2012LWTOpen Access

Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties

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Authors

SBSheweta BarakDMDeepak MudgilBKB. S. Khatkar

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Cite This Study

Barak et al. (2012) studied this question.

synapsesocial.com/papers/69d972725e5bcb4e3b8367d3https://doi.org/10.1016/j.lwt.2012.09.011
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Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Quantitative Determination of High Molecular Weight Glutenin Subunits of Hard Red Spring Wheat by SDS‐PAGE. I. Quantitative Effects of Total Amounts on Breadmaking Quality Characteristics1997 · 37 citations
  2. 2Molecular Weight Distribution of Proteins in Hard Red Spring Wheat: Relationship to Quality Parameters and Intrasample Uniformity2010 · 44 citations