A Study of the Rheological Properties and Gluten Protein Components Associated with Enhanced Baking Quality in Durum Wheat (<i>Triticum turgidum</i> L. var. durum)
Durum wheat (<i>Triticum turgidum</i> L. var. durum, 2n = 4x = 28, AABB genomes) is used predominantly for semolina and pasta products, but there is increasing interest in using durum for bread-making to provide alternative markets during periods of overproduction. The goal of this study...
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| Format: | Others |
| Language: | en |
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University of Saskatchewan
2008
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| Online Access: | http://library.usask.ca/theses/available/etd-09142008-143422/ |