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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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Principais autores: Yun Zhao, Emad Karrar, Jim Peterson, Shahidul Islam
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2026-02-01
coleção:Foods
Assuntos:
breadmaking quality
dough rheology
hard red spring wheat
high molecular weight glutenin
multivariate modeling
protein quality
Acesso em linha:https://www.mdpi.com/2304-8158/15/4/650
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