Gluten Aggregation Behavior in High-Shear-Based GlutoPeak Test: Impact of Flour Water Absorption and Strength
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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… read more here.
Keywords: absorption; strength; shear based; gluten strength ... See more keywords
Genetic Basis of Gluten Aggregation Properties in Wheat (Triticum aestivum L.) Dissected by QTL Mapping of GlutoPeak Parameters
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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… read more here.
Keywords: aggregation properties; wheat triticum; triticum aestivum; gluten aggregation ... See more keywords
Correlation Analysis between Wheat Flour Solvent Retention Capacity and Gluten Aggregation Characteristics
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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… read more here.
Keywords: retention capacity; gluten aggregation; solvent retention; wheat flour ... See more keywords