Chinese steamed bread (CSB) is a main staple food in China, accounting for 40% of wheat
flour usage in China. Due to its health benefits, CSB is gaining popularity across the world …

The simplicity with which gluten can be purified from flour by waterwashing made it one of
the first proteins to be isolated in reasonably pure form. This achievement was first reported …

Starch was isolated from 98 hard red winter (HRW) wheat and 99 hard red spring (HRS)
wheats. Granule size/volume distributions of the isolated starches were analyzed using a …

Vital gluten is often used in baking to supplement weak wheat flours and improve their
baking quality. Even with the same recipe, variable final bread volumes are common …

One hundred and ninety-two wheat genotypes including 150 released varieties and 42
germplasm lines were evaluated for solvent retention capacity (SRC) tests using 1g of flour …

Abstract At the International Maize and Wheat Improvement Center (CIMMYT), wheat quality
improvement is an important goal of breeding. CIMMYT scientists develop germplasm …

Two expressed alleles of the 1Ay high-molecular-weight glutenin subunit (HMW-GS),
1Ay21* and 1AyT1, previously introduced in durum and bread wheat, were separately …

Tömösközi S., GyengeL., PelcéderA., AbonyiT., Lásztity R.(2011): The effects of flour and
protein preparations from amaranth and quinoa seeds on the rheological properties of …

One of the most important tasks of cereal science is to relate end-product quality to genes
involved in determining certain attributes of quality. It requires a good understanding of the …

The quality and end use of wheat flour is linked to its farinograph characteristics, namely
water absorption, dough development time, dough stability, and degree of softening. Near …