Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Katsuyuki Hayakawa"'
Publikováno v:
Journal of Cereal Science. 86:15-21
Alpha-gliadins are one of the major seed storage proteins in wheat and considered involved in wheat dough extensibility. We investigated the relationship between α-gliadin allele types and the extensibility of the resulting flour dough. In a prelimi
Publikováno v:
Foods, Vol 9, Iss 1643, p 1643 (2020)
Foods
Volume 9
Issue 11
Foods
Volume 9
Issue 11
This research investigated changes in the amounts and sizes of monomeric proteins and protein aggregates during dough mixing, with a focus on the contribution of non-covalent bonds in the aggregation of gluten proteins. High protein flour (HF) and lo