American Association of Cereal Chemists International

Cereal Chemistry Research Update

January 6, 2010
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Editor's Pick from 
Dr. Carl Hoseney, Editor-in-Chief

Dr. Hoseney
Effect of the Molecular Weight Distribution of Glutenin Protein from an Extra-Strong Wheat Flour on Rheological and Breadmaking Properties Through Reconstitution Studies by Wei Wang and Khalil Khan reports the results of a study of ten glutenin fractions. The glutenin fractions were separated into their wheat gluten proteins and examined.This paper is the next piece in the substantial puzzle of what is responsible for gluten's properties. It also shows that larger molecular weight glutenin subunits lead to flours with stronger dough properties. Read it today!
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Coming Soon 
 
The January/February 2010 issue of Cereal Chemistry will feature a special collection of papers focused on the Durum Wheat Chain. These papers highlight the research presented at the International Symposium "From Seed to Pasta: The Durum Wheat Chain". Look for it on Cereal Chemistry Online in the coming weeks!
10 Most-Read Papers from Cereal Chemistry Online 2009
 
 
 
 
 
 
 
 
 
 
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