The use of vital wheat gluten in the baking industry and wheat flour mills aims to improve the
rheological characteristics of flour considered unsuitable to obtain products such as sliced …

Referee: Dr. Frank Bekes, Grain Quality Research Laboratory, CSIRO Division of Plant
Industry, 51 Delhi Road,(PO Box 7), North Ryde NSW 1670, Australia The unique …

Relationships between the amount and size distribution of polymeric protein, as measured
by size-exclusion HPLC (SE-HPLC), and flour properties were evaluated in four diverse sets …

Wheat is one of the most consumed, produced and stored food crops worldwide. The
paramount importance of wheat to human populations can be attributed to the remarkable …

This two-volume handbook supplies food chemists with essential information on the physical
and chemical properties of nutrients, descriptions of analytical techniques, and an …

Of all the cereal grains, wheat is unique because wheat flour alone has the ability to form a
dough that exhibits the rheological properties required for the production of leavened bread …

THE HIGH MOLECULAR WEIGHT SUBUNITS OFWHEAT GLUTENIN ANDTHEIR ROLE IN
DETERMINING WHEAT PROCESSING PROPERTIES Page 1 THE HIGH MOLECULAR …

The term size exclusionchromatography (SEC), rather than gel permeation, gel filtration,
steric exclusion, exclusion, or gel chromatography, has been used in this review. SEC is an …

Publisher Summary This chapter discusses the physicochemical properties of wheat
proteins in relation to functionality. One of the major obstacles to the characterization of …

Pasta is a staple food known to have a low glycaemic index. This interesting nutritional
property can be attributed to its specific structure, obtained after successive structural …