Wheat gluten has an immense impact on human nutrition as it largely determines the
processing properties of wheat flour, and in particular the ability to make leavened breads …

Referee: Dr. Frank Bekes, Grain Quality Research Laboratory, CSIRO Division of Plant
Industry, 51 Delhi Road,(PO Box 7), North Ryde NSW 1670, Australia The unique …

Background Gluten proteins are considered as quality determinants in cereal-based food
product by forming the backbone structure of dough. Freezing technique has largely …

Low-molecular-weight glutenin subunits (LMW-GS) are polymeric protein components of
wheat endosperm and like all seed storage proteins, are digested to provide nutrients for the …

Of all the cereal grains, wheat is unique because wheat flour alone has the ability to form a
dough that exhibits the rheological properties required for the production of leavened bread …

For a number of applications, gluten protein polymer structures are of the highest importance
in determining end‐use properties. The present article focuses on gluten protein structures …

Gluten proteins, representing the major protein fraction of the starchy endosperm, are
predominantly responsible for the unique position of wheat amongst cereals. These form a …

Before the advent of the wheat genomic era, a wide range of studies were conducted to
understand the chemistry and functions of the wheat storage proteins, which are the major …

Low-molecular-weight glutenin subunit (LMW-GS) Glu-B3 has a significant influence on the
processing quality of the end-use products of common wheat. To characterize the LMW-GS …

Low-molecular-weight glutenin subunits (LMW-GS) play a key role in determining the
processing quality of the end-use products of common wheat. The objectives of this study …