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Wheat-flour dough extensibility as a discriminator for wheat varieties

Anderssen, Robert S; Bekes, F; Gras, P W; Nikolov, A; Wood, Jeffrey


The extension testing of wheat-flour dough has become one of the key cereal chemistry links to end product quality assessment, because of its perceived relevance to baking performance, and because of the various correlations that have been inferred and assumed since the extensibility of a dough was first investigated in the late 19th century. As a consequence, from a plant breeding perspective, there is a need to understand and interpret the extensibility of a dough in terms of the molecular...[Show more]

CollectionsANU Research Publications
Date published: 2004
Type: Journal article
Source: Journal of Cereal Science
DOI: 10.1016/j.jcs.2003.10.002


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