Relationship between solvent retention capacity and protein molecular weight distribution, quality characteristics, and breadmaking functionality of hard red spring wheat flour

• Main Authors: Hammed, Ademola Monsur, Ozsisli, Bahri, Ohm, Jae-Bom, Simsek, Senay
• Format: Article
• Language: English; English; English
• Published: AACC International 2015
• Subjects: TP368 Food processing and manufacture
• Online Access: http://irep.iium.edu.my/51770/1/cchem-12-14-0262-r.pdf; http://irep.iium.edu.my/51770/4/51770-elationship_between_solvent_retention_capacity_and_protein_molecular_weight_distribution_SCOPUS.pdf; http://irep.iium.edu.my/51770/5/51770-elationship_between_solvent_retention_capacity_and_protein_molecular_weight_distribution_WOS.pdf; http://irep.iium.edu.my/51770/; http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-12-14-0262-R

This research aims to investigate the relationship between the solvent retention capacity (SRC) test and quality assessment of hard red spring (HRS) wheat flour samples obtained from 10 HRS cultivars grown at six locations in North Dakota. The SRC values were significantly (P < 0.05) correlated w...