dough functionality
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Modification of zein dough functionality using kafirin as a coprotein

2021 ◽  
pp. 131547
Author(s):  
Mphokuhle B. Ncube ◽  
Janet Taylor ◽  
Scott R. Bean ◽  
Brian P. Ioerger ◽  
John R.N. Taylor
Keyword(s):  
Dough Functionality

Influence of dough sheeting, flour pre-gelatinization and zein inclusion on maize bread dough functionality

LWT ◽  
2020 ◽  
Vol 121 ◽  
pp. 108993
Author(s):  
Thandiwe A. Khuzwayo ◽  
John R.N. Taylor ◽  
Janet Taylor
Keyword(s):  
Bread Dough ◽  
Dough Sheeting ◽  
Dough Functionality ◽  
Maize Bread

Amaranth addition to enzymatically modified wheat flour improves dough functionality, bread immunoreactivity and quality

2018 ◽  
Vol 9 (1) ◽  
pp. 534-540 ◽  
Author(s):  
N. G. Heredia-Sandoval ◽  
A. M. Calderón de la Barca ◽  
E. Carvajal-Millán ◽  
A. R. Islas-Rubio
Keyword(s):  
Immune Response ◽  
Wheat Flour ◽  
Dough Functionality

Consumers with gluten-related disorders require gluten reduced foods to avoid an immune response.

Dissecting the Disulfide Linkage of the N-Terminal Domain of HMW 1Dx5 and Its Contributions to Dough Functionality

2017 ◽  
Vol 65 (30) ◽  
pp. 6264-6273 ◽  
Author(s):  
Jing Jing Wang ◽  
Guang Liu ◽  
Yan-Bo Huang ◽  
Qiao-Hui Zeng ◽  
Yi Hou ◽  
...  
Keyword(s):  
Disulfide Linkage ◽  
Terminal Domain ◽  
Dough Functionality

Combination of null alleles with 7+9 allelic pair at Glu-B1 locus on the long arm of group 1 chromosome improves wheat dough functionality for tortillas

LWT ◽  
2016 ◽  
Vol 65 ◽  
pp. 683-688 ◽  
Author(s):  
Y.E. Tuncil ◽  
T. Jondiko ◽  
M. Tilley ◽  
D.B. Hays ◽  
J.M. Awika
Keyword(s):  
Null Alleles ◽  
Wheat Dough ◽  
Dough Functionality ◽  
Group 1

scholarly journals Dissecting and Enhancing the Contributions of High-Molecular-Weight Glutenin Subunits to Dough Functionality and Bread Quality

2015 ◽  
Vol 8 (2) ◽  
pp. 332-334 ◽  
Author(s):  
Yiwen Li ◽  
Xueli An ◽  
Ran Yang ◽  
Xiaomin Guo ◽  
Guidong Yue ◽  
...  
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Bread Quality ◽  
Glutenin Subunits ◽  
Dough Functionality

scholarly journals Stacking HMW-GS transgenes in bread wheat: Combining subunit 1Dy10 gives improved mixing properties and dough functionality

2010 ◽  
Vol 51 (1) ◽  
pp. 13-20 ◽  
Author(s):  
Elena León ◽  
Racha Aouni ◽  
Fernando Piston ◽  
Marta Rodríguez-Quijano ◽  
Peter R. Shewry ◽  
...  
Keyword(s):  
Bread Wheat ◽  
Mixing Properties ◽  
Dough Functionality

Mixing properties and dough functionality of transgenic lines of a commercial wheat cultivar expressing the 1Ax1, 1Dx5 and 1Dy10 HMW glutenin subunit genes

2009 ◽  
Vol 49 (1) ◽  
pp. 148-156 ◽  
Author(s):  
Elena León ◽  
Santiago Marín ◽  
María J. Giménez ◽  
Fernando Piston ◽  
Marta Rodríguez-Quijano ◽  
...  
Keyword(s):  
Wheat Cultivar ◽  
Glutenin Subunit ◽  
Mixing Properties ◽  
Hmw Glutenin Subunit ◽  
Transgenic Lines ◽  
Hmw Glutenin ◽  
Dough Functionality

Synergistic and Additive Effects of Three High Molecular Weight Glutenin Subunit Loci. II. Effects on Wheat Dough Functionality and End-Use Quality

2002 ◽  
Vol 79 (2) ◽  
pp. 301-307 ◽  
Author(s):  
H. L. Beasley ◽  
S. Uthayakumaran ◽  
F. L. Stoddard ◽  
S. J. Partridge ◽  
L. Daqiq ◽  
...  
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Glutenin Subunit ◽  
Additive Effects ◽  
Wheat Dough ◽  
End Use ◽  
Dough Functionality
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