Relationship between solvent retention capacity and protein molecular weight distribution, quality characteristics, and breadmaking functionality of hard red spring wheat flour

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Relationship between solvent retention capacity and protein molecular weight distribution, quality characteristics, and breadmaking functionality of hard red spring wheat flour

This research aims to investigate the relationship between the solvent retention capacity (SRC) test and quality assessment of hard red spring (HRS) wheat flour samples obtained from 10 HRS cultivars grown at six locations in North Dakota. The SRC values were significantly (P < 0.05) correlated w...

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Bibliographic Details
Main Authors:	Hammed, Ademola Monsur, Ozsisli, Bahri, Ohm, Jae-Bom, Simsek, Senay
Format:	Article
Language:	English English English
Published:	AACC International 2015
Subjects:	TP368 Food processing and manufacture
Online Access:	http://irep.iium.edu.my/51770/ http://irep.iium.edu.my/51770/1/cchem-12-14-0262-r.pdf http://irep.iium.edu.my/51770/4/51770-elationship_between_solvent_retention_capacity_and_protein_molecular_weight_distribution_SCOPUS.pdf http://irep.iium.edu.my/51770/5/51770-elationship_between_solvent_retention_capacity_and_protein_molecular_weight_distribution_WOS.pdf

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