Using the Gluten Peak Tester as a tool to measure physical properties of gluten

Disulphide Bonds in Wheat Gluten Proteins

Peter R. Shewry, Arthur S. Tatham · Journal of Cereal Science · 1997 · 534 citations

Life Sciences, Biochemistry, Food Science +13

Giant proteins with flour power

C.W. Wrigley · Nature · 1996 · 252 citations

Life Sciences, Biochemistry, Food Science +11

Effect of Varying Protein Content and Glutenin‐to‐Gliadin Ratio on the Functional Properties of Wheat Dough

S. Uthayakumaran, P. W. Gras, Frederick L. Stoddard et al. · Cereal Chemistry · 1999 · 227 citations

Agriculture, Biochemistry, Food Science +17

The dynamic rheological properties of glutens and gluten sub-fractions from wheats of good and poor bread making quality

B. S. Khatkar, Alan E. Bell, J.D. Schofield · Journal of Cereal Science · 1995 · 217 citations

Agriculture, Food Science, Cereal Science +10

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

F. MacRitchie · Journal of Cereal Science · 1987 · 166 citations

Agriculture, Food Science, Nutritional Sciences +12