ExLibris header image
SFX Logo
Title: Biotechnology of Breadmaking: Unraveling and Manipulating the Multi-Protein Gluten Complex
Source:

Bio/technology [0733-222X] Shewry, Peter yr:1995


Collapse list of basic services Basic
Holding information
Holdings in library search engine ALBERT GO
Document delivery
Request document via Library/Bibliothek GO
Users interested in this article also expressed an interest in the following:
1. Popineau, Y. "Prolamin aggregation, gluten viscoelasticity, and mixing properties of transgenic wheat lines expressing 1Ax and 1Dx high molecular weight glutenin subunit transgenes." Journal of agricultural and food chemistry 49.1 (2001): 395-401. Link to Full Text for this item Link to SFX for this item
2. Delwiche, Stephen R R. "Examination of spectral pretreatments for partial least-squares calibrations for chemical and physical properties of wheat." Applied Spectroscopy 57.12 (2004): 1517-27. Link to SFX for this item
3. MONDAL, A. "Bread baking - A review." Journal of food engineering 86.4 (2008): 465-474. Link to SFX for this item
4. Toufeili, I. "Effect of glass transition and cross-linking on rheological properties of gluten: Development of a preliminary state diagram." Cereal chemistry 79.1 (2002): 138-142. Link to SFX for this item
5. Kumar, R. "Soft and Hard Textured Wheat Differ in Starch Properties as Indicated by Trimodal Distribution, Morphology, Thermal and Crystalline Properties." PLoS One 11.1 (2016). Link to Full Text for this item Link to SFX for this item
6. Darlington, H. "Milling and baking properties of field grown wheat expressing HMW subunit transgenes." Journal of cereal science 38.3 (2003): 301-306. Link to SFX for this item
7. OSBORNE, B. "USE OF IR TECHNIQUES FOR ANALYSIS OF BAKERY INGREDIENTS INTERMEDIATES AND FINAL PRODUCTS." Analytical proceedings 21.12 (1984): 486-488. Link to SFX for this item
8. Johansson, E. "Effects of wheat cultivar and nitrogen application on storage protein composition and breadmaking quality." Cereal chemistry 78.1 (2001): 19-25. Link to SFX for this item
9. Figueiredo, LFDA A. "Development of NIRS equations for food grain quality traits through exploitation of a core collection of cultivated sorghum." Journal of agricultural and food chemistry 54.22 (2006): 8501-8509. Link to Full Text for this item Link to SFX for this item
10. Shewry, Peter R. "Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project." Trends in food science & technology 11.12 (2000): 433-441. Link to Full Text for this item Link to SFX for this item
11. Delwiche, S. "Environmental effects on developing wheat as sensed by near-infrared reflectance of mature grains." Cereal chemistry 79.6 (2002): 885-891. Link to SFX for this item
12. Morita, N. "Dough and baking properties of high-amylose and waxy wheat flours." Cereal chemistry 79.4 (2002): 491-495. Link to SFX for this item
13. Song, Y. "Network formation in glycerol plasticized wheat gluten as viewed by extensional deformation and stress relaxation: Final conclusions." Food hydrocolloids 22.4 (2008): 674-681. Link to SFX for this item
14. Butt, M. "Xylanases and their applications in baking industry." Food technology and biotechnology 46.1 (2008): 22-31. Link to SFX for this item
15. Delcuratolo, Debora, D. "Changes in the oxidative state of extra virgin olive oil used in baked Italian focaccia topped with different ingredients." Food chemistry 106.1 (2008): 222-226. Link to SFX for this item
16. Plessas, S. "Bread making using kefir grains as baker's yeast." Food chemistry 93.4 (2005): 585-589. Link to SFX for this item
17. Lindenmeier, M. "Influence of Baking Conditions and Precursor Supplementation on the Amounts of the Antioxidant Pronyl-L-lysine in Bakery Products." Journal of agricultural and food chemistry 52.2 (2004): 350-354. Link to Full Text for this item Link to SFX for this item
18. Shewry PR, P. "The structure and properties of gluten: an elastic protein from wheat grain." Philosophical transactions of the Royal Society of London. Series B, Biological sciences 357.1418 (2002): 133-142. Link to SFX for this item
19. Van Hung, P. "Dough properties and breadmaking qualities of whole waxy wheat flour and effects of additional enzymes." Journal of the science of food and agriculture 87.158599753 (2007): 2538-2543. Link to Full Text for this item Link to SFX for this item
View More...
View Less...
Select All Clear All

Expand list of advanced services Advanced