Relationships between grain, flour, and dough quality characteristics and solvent retention capacity tests of twelve triticale cultivars and parental species

Triticale: Nutritional composition and food uses

(2018) Fan Zhu   FOOD CHEMISTRY

Evaluation of carbohydrate properties and end-use quality of hexaploid triticale and its relationship to solvent retention capacity

(2018) Bernadett Langó et al.   JOURNAL OF CEREAL SCIENCE

Capability of solvent retention capacity to quality of flat bread in three wheat cultivars

(2018) Roya Aghagholizadeh et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Influence of jet milling and particle size on the composition, physicochemical and mechanical properties of barley and rye flours

(2017) Antonios Drakos et al.   FOOD CHEMISTRY

Alkali solution extraction of rice residue protein isolates: Influence of alkali concentration on protein functional, structural properties and lysinoalanine formation

(2017) Furong Hou et al.   FOOD CHEMISTRY

Properties of whole grain wheat flour and performance in bakery products as a function of particle size

(2017) Joseane Bressiani et al.   JOURNAL OF CEREAL SCIENCE

Variability in the chemical composition of triticale grain, flour and bread

(2016) Anna Fraś et al.   JOURNAL OF CEREAL SCIENCE

Variability in amino acid digestibility of triticale grain from diverse genotypes as studied in cecectomized laying hens

(2016) T. Zuber et al.   POULTRY SCIENCE

Relationship Between Solvent Retention Capacity and Protein Molecular Weight Distribution, Quality Characteristics, and Breadmaking Functionality of Hard Red Spring Wheat Flour

(2015) Ademola Monsur Hammed et al.   CEREAL CHEMISTRY

A new standard water absorption criteria based on solvent retention capacity (SRC) to determine dough mixing properties, viscoelasticity, and bread-making quality

(2015) Carlos Guzmán et al.   JOURNAL OF CEREAL SCIENCE

Evaluation of Hard Red Spring Wheat Mill Stream Fractions Using Solvent Retention Capacity Test

(2015) Amber Lindgren et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Relationships of flour solvent retention capacity, secondary structure and rheological properties with the cookie making characteristics of wheat cultivars

(2014) Amritpal Kaur et al.   FOOD CHEMISTRY

Influence of low-molecular-weight glutenin subunit genes atGlu-A3locus on wheat sodium dodecyl sulfate sedimentation volume and solvent retention capacity value

(2014) Zhixia Li et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characteristics of Modern Triticale Quality: The Relationship Between Carbohydrate Properties, α-Amylase Activity, and Falling Number

(2013) Angela L. Dennett et al.   CEREAL CHEMISTRY

Cookie- Versus Cracker-Baking—What's the Difference? Flour Functionality Requirements Explored by SRC and Alveography

(2013) Meera Kweon et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of frozen storage on the conformational, thermal and microscopic properties of gluten: Comparative studies on gluten-, glutenin- and gliadin-rich fractions

(2013) Pei Wang et al.   FOOD HYDROCOLLOIDS

Diversity in grain, flour, dough and gluten properties amongst Indian wheat cultivars varying in high molecular weight subunits (HMW-GS)

(2013) Amritpal Kaur et al.   FOOD RESEARCH INTERNATIONAL

Comparison of Protein and Starch Content of Substituted and Complete Triticales (X Triticosecale Wittmack): Contribution to Functional Properties

(2013) Ana L. Navarro-Contreras et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Suitability of solvent retention capacity tests to assess the cookie and bread making quality of European wheat flours

(2012) Annelies E. Duyvejonck et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Solvent Retention Capacity (SRC) Testing of Wheat Flour: Principles and Value in Predicting Flour Functionality in Different Wheat-Based Food Processes and in Wheat Breeding—A Review

(2011) Meera Kweon et al.   CEREAL CHEMISTRY

Physicochemical and Dough-handling Characteristics of Indian Wheat and Triticale Cultivars

(2010) H.R. Naik et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Use of wheat, triticale and rye flours in layer cake production

(2010) Bonastre Oliete et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Identification of the phenolic components of chrysanthemum flower (Chrysanthemum morifolium Ramat)

(2009) Long-Ze Lin et al.   FOOD CHEMISTRY

Genotypic variation of spring wheats for solvent retention capacities in relation to end-use quality

(2008) Imran Pasha et al.   LWT-FOOD SCIENCE AND TECHNOLOGY