Correlations of the Amount of Gluten Protein Types to the Technological Properties of Wheat Flours Determined on a Micro-scale

The relationship between HMW glutenin subunit composition and the bread‐making quality of British‐grown wheat varieties

P. I. Payne, Mark A. Nightingale, A. Krattiger et al. · Journal of the Science of Food and Agriculture · 1987 · 1.1K citations

Bread‐making Quality, Engineering, Medicine +15

Disulphide Bonds in Wheat Gluten Proteins

Peter R. Shewry, Arthur S. Tatham · Journal of Cereal Science · 1997 · 533 citations

Protein Folding, Wheat Gluten Proteins, Protein Chemistry +1

Quantitative Determination of Gluten Protein Types in Wheat Flour by Reversed‐Phase High‐Performance Liquid Chromatography

Herbert Wieser, Susanne Antes, Werner Seilmeier · Cereal Chemistry · 1998 · 395 citations

Engineering, Food Analysis, Quantitative Determination +17

Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. I. Relationships between Glutenin Macropolymer Content and Quality Parameters

P.L. Weegels, Anne M. van de Pijpekamp, A. Graveland et al. · Journal of Cereal Science · 1996 · 282 citations

Food Chemistry, Biomanufacturing, Glutenin Macropolymer Content +6

Correlations of the Breadmaking Performance of Wheat Flour with Rheological Measurements on a Micro-scale

Rolf Kieffer, Herbert Wieser, M.H. Henderson et al. · Journal of Cereal Science · 1998 · 238 citations

Rheological Measurements, Rheological Measurement, Engineering +6