Evaluation of contributions from wheat protein fractions to dough mixing and breadmaking

The structure and genetic control of a new class of disulphide-linked proteins in wheat endosperm

Nagendra Kumar Singh, K. W. Shepherd · Theoretical and Applied Genetics · 1985 · 122 citations

Agriculture, Genetics, Plant Sciences +17

Studies of the methodology for fractionation and reconstitution of wheat flours

F. MacRitchie · Journal of Cereal Science · 1985 · 99 citations

Agriculture, Food Science, Cereal Science +9

Extraction and fractionation of wheat flour proteins

A. Graveland, P. Bosveld, Willem J. Lichtendonk et al. · Journal of the Science of Food and Agriculture · 1982 · 80 citations

Agriculture, Biochemistry, Food Science +14

Differences in baking quality between wheat flours

F. MacRitchie · International Journal of Food Science & Technology · 1978 · 48 citations

Agriculture, Food Science, Cereal Science +16

A relation between gluten protein amide content and baking performance of wheat flours

F. MacRitchie · International Journal of Food Science & Technology · 1979 · 19 citations

Agriculture, Biochemistry, Food Science +16