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Published in 2017 at "Cereal Chemistry"
DOI: 10.1094/cchem-05-17-0084-r
Abstract: Gluten aggregation behaviors of wheat flour were evaluated using a high-shear-based method with the GlutoPeak instrument and related to flour functional properties. GlutoPeak peak time (PT) and peak area (PA) were positively associated with gluten…
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Keywords:
absorption;
strength;
shear based;
gluten strength ... See more keywords
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1
Published in 2020 at "Frontiers in Plant Science"
DOI: 10.3389/fpls.2020.611605
Abstract: Bread wheat is one of the most important crops worldwide, supplying approximately one-fifth of the daily protein and the calories for human consumption. Gluten aggregation properties play important roles in determining the processing quality of…
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Keywords:
aggregation properties;
wheat triticum;
triticum aestivum;
gluten aggregation ... See more keywords
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2
Published in 2023 at "Foods"
DOI: 10.3390/foods12091879
Abstract: Solvent retention capacity (SRC) is a test for the solvation of wheat flour. Its functional contribution was predicted according to the swelling behavior of different diagnostic solvents to different polymeric components of wheat. Ten commercial…
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Keywords:
retention capacity;
gluten aggregation;
solvent retention;
wheat flour ... See more keywords