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Filtering by: Creator Giroux, Paul Subject Wheat -- Composition

Studies in cereal science : arabinoxylans, glutenins, and their interactions; determining optimum water addition in noodle doughs; and quality and nutritional traits in a hard x soft wheat cross

Creator:

Kongraksawech, Teepakorn

Abstract:

The major components of wheat flour are keys to its functionality in processing and product quality. The major components, other than the lipids, are polymers: starch, protein, and non-starchy polysaccharides (NSP). In wheat NSP are primarily arabinoxylans (AX). These components are compartmentalized in the grain but are forced into close...

Resource Type:

Dissertation

Full Text:

and pin-b are the major components (Gautier et al., 1994a; Giroux and Morris, 1997; Mikulikova, 2007
A historical evaluation of high molecular weight glutenins and the dwarfing (Rht) gene in Triticum aestivum in selected genotypes grown in the United States

Creator:

Roseborough, Colleen

Abstract:

Wheat (Triticum aestivum) is an important crop worldwide, however, in recent years concerns have been raised regarding two health issues, celiac disease and gluten sensitivity, and their relationship to wheat consumption. This increase has led to questions regarding potential changes over time in the composition of gluten (glutenin and gliadin)...

Resource Type:

Masters Thesis

Full Text:

complex friabilin, composed of the constituent proteins puroindolins (Giroux, 1998). Hard and soft