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Authors:Garry Kerch, Alexander Glonin, Janis Zicans, and Remo Merijs Meri
-disulfide interchange reaction is used to explain the action of ascorbic acid. The network of disulfide bonds formed in the gluten structure plays a significant role in retaining the carbon dioxide produced during fermentation and results in higher volume and improved
been their nutritional properties, but in particular the fact of being gluten-free grains. In particular quinoa has shifted from being a traditional grown grain to a globally traded commodity ( FAO, 2013 ). Today, the use of alternative cereals is
Authors:N.T. Vu, J. Chin, J.A. Pasco, A. Kovács, L.W. Wing, F. Békés, and D.A.I. Suter
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, Method 155: Determination of wet gluten quantity and quality (Gluten Index acc. to Perten) of whole wheat meal and wheat flour (Tr. aestivum). International Association for Cereal Science and Technology , Vienna
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and breadmaking quality-related parameters commonly used in wheat breeding. In: Lafiandra, D., Masci, S., D’Ovidio, R. (eds), The Gluten Proteins. RSC Publishing, Cambridge, UK, pp. 156–157.
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