Effects of dough resting time on the development of gluten network in different sheeting directions and the textural properties of noodle dough

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Life Sciences, Biochemistry, Molecular Biology +5

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Application of Polymer Science to Properties of Gluten

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Natural Sciences, Food Science, Materials 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

Chemical composition and nutritional quality of wheat grain

Zuzana Šramková, E. Gregová, Ernest Šturdı́k · Acta chimica slovenica · 2009 · 244 citations · Full text

Agriculture, Nutritional Sciences, Plant Breeding +17