Effects of dough mixing and relaxation on the protein solubility and composition of two diverse bread wheats
The nature of the changes in composition and distribution of wheat flour proteins during dough mixing and dough relaxation was investigated. Two hard red spring wheats with contrasting dough mixing strengths were used, viz. Glenlea and Katepwa. Glenlea and Katepwa are cultivars of the Canada Western...
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| Language: | en_US |
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2007
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| Online Access: | http://hdl.handle.net/1993/1439 |