Abstract Background and Objectives Wheat gluten proteins make up one of the most
complex protein aggregates in nature. Their qualitative and quantitative composition is …

The unique properties of wheat reside primarily in its gluten-forming storage proteins. Their
intrinsic viscoelastic behavior is responsible for the characteristics of different wheat-based …

This reference text describes the breadmaking process at the molecular level, based on
surface and colloidal science and introducing colloidal science with a minimum of theory.; …

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 …

With an annual production of more than two billion tons cereals are amongst the most
important commodities in the world. Thus, products made from cereals are staple foods that …

Low-molecular-weight glutenin subunits (LMW-GS) are polymeric protein components of
wheat endosperm and like all seed storage proteins, are digested to provide nutrients for the …

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 …

Publisher Summary This chapter focuses on genetic studies related to wheat gluten protein.
The importance of wheat in food processing and human nutrition has resulted in a massive …

Four wheat varieties were selected to study the contribution of gliadins and glutenins to the
dough rheological parameters, pasting profile and bread quality. The results showed that …

For a number of applications, gluten protein polymer structures are of the highest importance
in determining end‐use properties. The present article focuses on gluten protein structures …