ArticleJournal of food science and technology2022
Comparison of effect of using hard and soft wheat on the high molecular weight-glutenin subunits profile and the quality of produced cookie.
Article in Journal of food science and technology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed.
- Modulating Purothionin Accumulation and Signal Peptide Cleavage Fine-Tunes Wheat Flour Gluten Properties to Improve Cookie-Making Quality.Advanced science (Weinheim, Baden-Wurttemberg, Germany) · 2026Article
- Multi-model GWAS reveals genetic determinants of grain hardness, size and weight in bread wheat (Triticum aestivum L.).Molecular genetics and genomics : MGG · 2026Article
- Unveiling the impact of soft wheat proportions on microbial communities and quality attributes of medium-temperatureFood chemistry: X · 2025Article
- Variability in grain, flour, functional properties and protein profiling in newly developed wheat genotypes grown in temperate climate of Western Himalayas.Frontiers in nutrition · 2025Article
- Article
- Effects of high-molecular-weight glutenin subunit on hard-steamed bread quality.Frontiers in genetics · 2024Article
- Grain Germination Changes the Profile of Phenolic Compounds and Benzoxazinoids in Wheat: A Study on Hard and Soft Cultivars.Molecules (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Twelve wheat genotypes with variable grain hardness were evaluated for grain, flour, pasting, dough rheological properties, high molecular weight glutenin subunits (HMW-GS) and their relationship with cookie quality characteristics. The degree of hardness played an important role in the expression of characters under study. Genotypes with higher grain hardness index (GHI) showed higher dough development time and dough stability. GHI and solvent retention capacity were positively related to each other and negatively to spread factor. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-021-05272-5.
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Registered trials
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