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Glutenin Changes in Breadmaking Process by Ral T. Berens is a document available to read on EtoBox.
This study investigates glutenin protein changes during the breadmaking process of four spring wheat cultivars using multistacking SDS-PAGE and high-resolution densitometry. The results indicate that the high molecular weight glutenin subunits exhibit varying stability and solubility, with cultivar Len demonstrating superior breadmaking quality compared to Marshall. The findings contribute to understanding the relationship between glutenin composition and breadmaking performance.
- Author
- Ral T. Berens
- Language
- EN