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- W1988109989 abstract "Wholemeal products and white products of bread and pasta were made of the same material consisting of a set of bread wheat varieties. The protein content varied little, whereas the protein quality varied significantly among the varieties. The composition of the high molecular weight glutenin subunits and a set of gliadins could explain most of the variations in Zeleny sedimentation volume, farinogram data and bread quality. Total amylose content in white flour varied significantly among the wheat varieties. All varieties with good protein quality gave good bread quality. Among those with poor protein quality, one had higher and one had lower total amylose content than average, and both gave poor baking results. Small differences in gelatinization temperature and gelatinization enthalpy were observed among the wheat varieties. The gelatinization temperature was slightly higher in wholemeal flour than in white flour, whereas the gelatinization enthalpy was lower in the former. White flour from bread wheat gave pasta of unacceptable quality, whereas the quality of pasta made from wholemeal flour was close to that of commercial pasta made from wholemeal durum wheat. The poor pasta quality of the white bread flours may be attributed to the fine granulometry of the flours. Variations in pasta quality and bread quality between different varieties were not correlated. T-8020 and Bastian with the same protein quality characteristics and the same bread quality gave pasta of different qualities." @default.
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- W1988109989 date "1993-01-01" @default.
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- W1988109989 title "Influence of starch, gluten proteins and extraction rate on bread and pasta quality" @default.
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- W1988109989 doi "https://doi.org/10.1016/0144-8617(93)90013-t" @default.
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