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Book Chapter

Survey of gluten proteins and wheat starches

  • Belderok B
  • Mesdag J
  • Donner D
Springer Netherlands, (2000), 30-39
DOI: 10.1007/978-94-017-0950-7_4
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Abstract

The protein content of wheat grains may vary between 10% and 18% of the total dry matter. Wheat proteins are classified according to their extractability and solubility in various solvents. Classification is based on the classic work of T.D. Osborne at the turn of...

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Belderok, B., Mesdag, J., & Donner, D. A. (2000). Survey of gluten proteins and wheat starches. In Bread-making quality of wheat (pp. 30–39). Springer Netherlands. https://doi.org/10.1007/978-94-017-0950-7_4

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