New Light on an Old Technology: The Structure of Wheat Gluten and Its Role in Breadmaking
| العنوان: | New Light on an Old Technology: The Structure of Wheat Gluten and Its Role in Breadmaking |
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| المؤلفون: | Arthur S. Tatham, Peter R. Shewry |
| المصدر: | Outlook on Agriculture. 18:65-71 |
| بيانات النشر: | SAGE Publications, 1989. |
| سنة النشر: | 1989 |
| مصطلحات موضوعية: | chemistry.chemical_classification, Ecology, 05 social sciences, Wheat gluten, 04 agricultural and veterinary sciences, Gluten, chemistry, 0502 economics and business, 040103 agronomy & agriculture, 0401 agriculture, forestry, and fisheries, Animal Science and Zoology, 050202 agricultural economics & policy, Food science, Agronomy and Crop Science, Mathematics |
| الوصف: | Although all bread is made by essentially the same process, there is nevertheless considerable variation in the nature of the final product. This depends on a number of factors, among the most important of which is the gluten content of the flour used. This article reviews the chemistry and molecular structure of gluten in relation to the breadmaking properties of wheat. |
| تدمد: | 2043-6866 0030-7270 |
| الوصول الحر: | https://explore.openaire.eu/search/publication?articleId=doi_________::d34af36a88a943f5996820db06ef9c97Test https://doi.org/10.1177/003072708901800204Test |
| حقوق: | CLOSED |
| رقم الانضمام: | edsair.doi...........d34af36a88a943f5996820db06ef9c97 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 20436866 00307270 |
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