Search Results for: Textured protein substances
the nitrogen rate experiment included rates of , , , and kg n ha− applied with three replicates. nitrogen significantly improved the grain quality traits (wet gluten contents, zeleny sedimentation values, and maximum resistance) and dough strength (dough development time, dough stability time, and protein
weakening), especially in wheat with the glu- da allele. nitrogen increased the protein composition contents, proportions of glutenins and hmw-gss, and disulfide bond concentration in the flours of glu- da and glu- dd, and accelerated the polymerization of glutenins (appearing as glutenin macropolymer...
https://www.mdpi.com/journal/foods