Image analysis of dough development: Impact of mixing parameters and wheat cultivar on the gluten phase distribution

Biochemical Basis of Flour Properties in Bread Wheats. I. Effects of Variation in the Quantity and Size Distribution of Polymeric Protein

Ram B. Gupta, Karim Khan, F. MacRitchie · Journal of Cereal Science · 1993 · 557 citations

Agriculture, Biochemistry, Food Science +17

Functional Properties of Wheat Glutenin

P.L. Weegels, R.J. Hamer, J.D. Schofield · Journal of Cereal Science · 1996 · 418 citations

Agriculture, Biochemistry, Food Science +12

Fractionation of wheat and wheat flour into starch and gluten: overview of the main processes and the factors involved

Anne Van Der Borght, Hans Goesaert, Wim S. Veraverbeke et al. · Journal of Cereal Science · 2004 · 299 citations

Agriculture, Biochemistry, Food Science +12

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 · 286 citations

Agriculture, Food Science, Cereal Science +13

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

Agriculture, Food Science, Food Engineering +9