Effects of α-, β-, γ- and ω-Gliadins on the Dough Mixing Properties of Wheat Flour

1997 ◽  
Vol 26 (3) ◽  
pp. 271-277 ◽  
Author(s):  
R.J. Fido ◽  
F. Békés ◽  
P.W. Gras ◽  
A.S. Tatham
Keyword(s):  
Wheat Flour ◽  
Mixing Properties ◽  
Dough Mixing

Effects of a High Mr Glutenin Subunit (1Bx20) on the Dough Mixing Properties of Wheat Flour

1994 ◽  
Vol 19 (1) ◽  
pp. 3-7 ◽  
Author(s):  
F. Bekes ◽  
P.W. Gras ◽  
R.B. Gupta ◽  
D.R. Hickman ◽  
A.S. Tatham
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Wheat Flour ◽  
Glutenin Subunit ◽  
Mixing Properties ◽  
Dough Mixing

Mixing Properties, Baking Potential, and Functionality Changes in Storage Proteins During Dough Development of Triticale-Wheat Flour Blends

2002 ◽  
Vol 79 (3) ◽  
pp. 332-339 ◽  
Author(s):  
Hamid A. Naeem ◽  
Norman L. Darvey ◽  
Peter W. Gras ◽  
Finlay MacRitchie
Keyword(s):  
Wheat Flour ◽  
Storage Proteins ◽  
Mixing Properties ◽  
Flour Blends

Corrigendum to “Expression of an extended HMW subunit in transgenic wheat and the effect on dough mixing properties”

2005 ◽  
Vol 42 (3) ◽  
pp. 346-347 ◽  
Author(s):  
Guang Yuan He ◽  
Huw D. Jones ◽  
Renato D'Ovidio ◽  
Stefania Masci ◽  
Mingjie Chen ◽  
...  
Keyword(s):  
Transgenic Wheat ◽  
Mixing Properties ◽  
Dough Mixing

scholarly journals Dough mixing properties and white pita bread sensory characteristics as affected by salt reduction

2018 ◽  
Vol 21 (1) ◽  
pp. 2578-2589
Author(s):  
Camille Georges ◽  
Hamza Daroub ◽  
Imad Toufeili ◽  
Hussain Isma’eel ◽  
Ammar Olabi
Keyword(s):  
Sensory Characteristics ◽  
Salt Reduction ◽  
Mixing Properties ◽  
Dough Mixing ◽  
Pita Bread

scholarly journals Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential

2015 ◽  
Vol 53 (1) ◽  
pp. 591-600 ◽  
Author(s):  
Waleed Aboshora ◽  
Zhang Lianfu ◽  
Mohammed Dahir ◽  
Meng Qingran ◽  
Abubakr Musa ◽  
...  
Keyword(s):  
Antioxidant Potential ◽  
Bread Quality ◽  
Mixing Properties ◽  
Dough Mixing
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