Contribution of Protein, Starch, and Fiber Composition to the Prediction of Dough Rheology and Baking Quality in U.S. Hard Red Spring Wheat

Wheat end-product quality results from complex interactions among protein, starch, and fiber, further complicated by genetic and environmental variability, especially in commercial samples composed of multiple varieties from diverse regions. Eighteen composite samples of hard red spring wheat (HRSW)...

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Autors principals:	Yun Zhao, Emad Karrar, Jim Peterson, Shahidul Islam
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2026-02-01
Col·lecció:	Foods
Matèries:	breadmaking quality dough rheology hard red spring wheat high molecular weight glutenin multivariate modeling protein quality
Accés en línia:	https://www.mdpi.com/2304-8158/15/4/650
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