Register      Login
Crop and Pasture Science Crop and Pasture Science Society
Plant sciences, sustainable farming systems and food quality

Articles citing this paper

Quality traits of wheat determined by small-scale dough testing methods

F. Békés, P. W. Gras, R. S. Anderssen and R. Appels
52(12) pp.1325 - 1338


36 articles found in Crossref database.

Wheat-flour dough extensibility as a discriminator for wheat varieties
Anderssen R.S., Bekes F., Gras P.W., Nikolov A., Wood J.T.
Journal of Cereal Science. 2004 39(2). p.195
High frequency of abnormal high molecular weight glutenin alleles in Chinese wheat landraces of the Yangtze-River region
Zheng Wei, Peng Yanchun, Ma Junhong, Appels Rudi, Sun Dongfa, Ma Wujun
Journal of Cereal Science. 2011 54(3). p.401
The effects of sodium reduction on the mechanical properties of doughs made from flours with a range of strengths using a mixograph
Sun Xinyang, Koksel Filiz, Scanlon Martin G., Nickerson Michael T.
Journal of Cereal Science. 2020 95 p.103071
QTL analysis of wheat quality traits
Bekes F., Ma W., Gale K.
Acta Agronomica Hungarica. 2002 50(3). p.249
The gluten protein and interactions between components determine mixograph properties in an F6 recombinant inbred linepopulation in bread wheat
Zhang Yong, Tang Jianwei, Yan Jun, Zhang Yelun, Zhang Yan, Xia Xianchun, He Zhonghu
Journal of Cereal Science. 2009 50(2). p.219
Near‐infrared spectroscopy enables quality selection in wheat breeding
Walker Cassandra K., Panozzo Joe F.
Cereal Chemistry. 2023 100(6). p.1347
Comparison of small-scale and large-scale extensibility of dough produced from wheat flour
Mann Gulay, Allen Helen, Morell Matthew K., Nath Zena, Martin Peter, Oliver John, Cullis Brian, Smith Alison
Australian Journal of Agricultural Research. 2005 56(12). p.1387
Role of rice and added wheat protein in the mixing properties of different rice flours
Oszvald M., Tömösközi S., Tamás L., Békés F.
Acta Alimentaria. 2008 37(3). p.399
Gliadin and Glutenin: The Unique Balance of Wheat Quality (2006)
Cornish G.B., Békés F., Eagles H.A., Payne P.I.
Genetic characterisation of dough rheological properties in a wheat doubled haploid population: additive genetic effects and epistatic interactions
Ma W., Appels R., Bekes F., Larroque O., Morell M. K., Gale K. R.
Theoretical and Applied Genetics. 2005 111(3). p.410
Comprehensive Identification and Bread-Making Quality Evaluation of Common Wheat Somatic Variation Line AS208 on Glutenin Composition
Liu Huiyun, Wang Ke, Xiao Lele, Wang Shunli, Du Lipu, Cao Xinyou, Zhang Xiaoxiang, Zhou Yang, Yan Yueming, Ye Xingguo, Zhang Aimin
PLOS ONE. 2016 11(1). p.e0146933
Allelic variation of low molecular weight glutenin subunits composition and the revealed genetic diversity in durum wheat (Triticum turgidum L. ssp. durum (Desf))
Hu Xin, Peng Yanchun, Ren Xifeng, Peng Junhua, Nevo Eviatar, Ma Wujun, Sun Dongfa
Breeding Science. 2018 68(5). p.524
Comparison of small-scale and large-scale mixing characteristics: Correlations between small-scale and large-scale mixing and extensional characteristics of wheat flour dough
Mann Gülay, Diffey Simon, Allen Helen, Pumpa Jennifer, Nath Zena, Morell Matthew K., Cullis Brian, Smith Alison
Journal of Cereal Science. 2008 47(1). p.90
A biotechnological approach to directly assess the impact of elevated endogenous α‐amylase on Asian white‐salted noodle quality
Ral Jean‐Philippe F., Sun May, Mathy Alexia, Pritchard Jenifer R., Konik‐Rose Christine, Larroque Oscar, Newberry Marcus
Starch - Stärke. 2018 70(1-2).
Fourier modelling, analysis and interpretation of high-resolution mixograph data
Verbyla A.P., Saint-Pierre C., Peterson C.J., Ross A.S., Appels R.
Journal of Cereal Science. 2007 46(1). p.11
Cloning, expression and functional analysis of HMW glutenin subunit 1By8 gene from Italy pasta wheat (Triticum turgidum L. ssp. durum)
Yan Y.M., Jiang Y., An X.L., Pei Y.H., Li X.H., Zhang Y.Z., Wang A.L., He Z., Xia X., Bekes F., Ma W.
Journal of Cereal Science. 2009 50(3). p.398
Differential mixing action effects on functional properties and polymeric protein size distribution of wheat dough
Haraszi R., Larroque O.R., Butow B.J., Gale K.R., Bekes F.
Journal of Cereal Science. 2008 47(1). p.41
QTL mapping for quantities of protein fractions in bread wheat (Triticum aestivum L.)
Zhang Yong, Tang Jianwei, Zhang Yelun, Yan Jun, Xiao Yonggui, Zhang Yan, Xia Xianchun, He Zhonghu
Theoretical and Applied Genetics. 2011 122(5). p.971
Molecular discrimination of Bx7 alleles demonstrates that a highly expressed high-molecular-weight glutenin allele has a major impact on wheat flour dough strength
Butow B. J., Ma W., Gale K. R., Cornish G. B., Rampling L., Larroque O., Morell M. K., Békés F.
Theoretical and Applied Genetics. 2003 107(8). p.1524
The Chemical Physics of Food (2007)
Anderssen Robert S.
Gliadin and Glutenin: The Unique Balance of Wheat Quality (2006)
Howitt C.A., Gale K.R., Juhász, A.
Investigation of the possibility of combined macro and micro test baking instrumentation methodology in wheat research
Németh Renáta, Farkas Alexandra, Tömösközi Sándor
Journal of Cereal Science. 2019 87 p.239
Application of solvent retention capacity tests for the prediction of mixing properties of wheat flour
Ram Sewa, Dawar Vinamrata, Singh R.P., Shoran Jag
Journal of Cereal Science. 2005 42(2). p.261
Modification of the Low Molecular Weight (LMW) Glutenin Composition of Transgenic Durum Wheat: Effects on Glutenin Polymer Size and Gluten Functionality
Tosi Paola, Masci Stefania, Giovangrossi Angela, D’Ovidio Renato, Bekes Frank, Larroque Oscar, Napier Johnathan, Shewry Peter
Molecular Breeding. 2005 16(2). p.113
Association analysis reveals effects of wheat glutenin alleles and rye translocations on dough-mixing properties
Zheng Shusong, Byrne Patrick F., Bai Guihua, Shan Xueyan, Reid Scott D., Haley Scott D., Seabourn Bradford W.
Journal of Cereal Science. 2009 50(2). p.283
An integrated approach to predicting end-product quality of wheat
Békés F., Kemény S., Morell M.
European Journal of Agronomy. 2006 25(2). p.155
Empirical and Theoretical Bases of Good Steamed Bread Production
Peng Yanchun, Zhao Yun, Jin Xiaojie, Xiong Yin, Dong Jing, Ma Wujun
Foods. 2023 12(3). p.433
Allelic variation of LMW-GS composition in Chinese wheat landraces of the Yangtze-River region detected by MALDI-TOF-MS
Peng Yanchun, Yu Zitong, Islam Shahidul, Zhang Yujuan, Wang Xiaolong, Lei Zhensheng, Yu Kan, Sun Dongfa, Ma Wujun
Breeding Science. 2016 66(4). p.646
Variation in protein composition of wheat flour and its relationship to dough mixing behaviour
Kuktaite R, Larsson H, Johansson E
Journal of Cereal Science. 2004 40(1). p.31
A MALDI-TOF based analysis of high molecular weight glutenin subunits for wheat breeding
Liu Li, Wang Aili, Appels Rudi, Ma Junhong, Xia Xianchun, Lan Ping, He Zhonghu, Bekes Frank, Yan Yueming, Ma Wujun
Journal of Cereal Science. 2009 50(2). p.295
High frequency of unusual high molecular weight glutenin alleles in 232 tetraploid durum wheat accessions (Triticum turgidumL. ssp.durumDesf)
Elfatih S., Peng Y., Ma J., Peng J., Sun D., Ma W.
Cereal Research Communications. 2013 41(4). p.583
Quantitative Trait Locus Mapping for End‐Use Quality Traits in Hard Winter Wheat Under Contrasting Soil Moisture Levels
El‐Feki Walid M., Byrne Patrick F., Reid Scott D., Lapitan Nora L.V., Haley Scott D.
Crop Science. 2013 53(5). p.1953
WHEAT: Chemistry and Technology (2009)
Shewry Peter R., D'Ovidio Renato, Jenkins John A., Békés Ferenc
Gliadin and Glutenin: The Unique Balance of Wheat Quality (2006)
Juhász A., Gianibelli M.C.
Creating a balance—the incorporation of a HMW glutenin subunit into transgenic wheat lines
Butow B.J, Tatham A.S, Savage A.W.J, Gilbert S.M, Shewry P.R, Solomon R.G, Békés F
Journal of Cereal Science. 2003 38(2). p.181
Australian wheat for the sponge and dough bread making process
Lever T., Kelly A., De Faveri J., Martin D., Sheppard J., Quail K., Miskelly D.
Australian Journal of Agricultural Research. 2005 56(10). p.1049

Committee on Publication Ethics


Abstract Export Citation Get Permission