Nutritional and industrial quality assessment of Spanish durum wheat commercial cultivars
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DOI: 10.1002/jsfa.14396
Abstract: Durum wheat is the raw material used to produce pasta, and its price is determined by grain physical characteristics, gluten strength and semolina yellowness. Gluten strength is mainly determined by high‐ and low‐molecular‐weight glutenin subunits… read more here.
Keywords: gluten strength; nutritional industrial; wheat; durum wheat ... See more keywords
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