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- MA, Fengyun; BAIK, Byung-Kee
- Journal of cereal science 2017 v.79 pp. 127-133
- biscuits; cluster analysis; dough; gluten; grain protein; hardness; leavening agents; milling; mixing; pasting properties; protein content; regression analysis; seeds; sodium dodecyl sulfate; solvents; starch; viscosity; wheat; wheat flour
- ... Fifteen soft wheat varieties were evaluated for their grain, milling, flour and dough mixing characteristics, as well as their solvent retention capacities (SRCs), pasting properties and suitability for making baking powder biscuits, to identify wheat quality characteristics required for making biscuits. Protein contents of grain and flour, and sodium dodecyl sulfate sedimentation (SDSS) volume, s ...