1Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality

作者： Zhang, Pingping; Jondiko, Tom O.; Awika, Joseph M.; Zhang, Pingping; Tilley, Michael; Awika, Joseph M.; SCI

机构： Texas A&M Univ, Dept Soil & Crop Sci, Cereal Qual Lab, College Stn, TX 77843 USA; Jiangsu Acad Agr Sci, Prov Key Lab Agrobiol, Nanjing, Jiangsu, Peoples R China; ARS, USDA, Ctr Grain & Anim Hlth Res, Manhattan, KS USA; Texas A&M Univ, Dept Nutr & Food Sci, College Stn, TX USA;

来源：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

关键词： common wheat glutenin subunits dough steamed bread allele deletion

2Effect of sorghum bran addition on antioxidant activities, sensory properties, and in vitro starch digestibility of Chinese southern-style steamed bread

作者： Zhang, Pingping; Zhang, Pingping; Zhang, Pingping; Awika, Joseph M.; SCI

机构： Jiangsu Acad Agr Sci, Inst Food Crops, Prov Key Lab Agrobiol, Nanjing 210014, Peoples R China; Collaborat innovat Ctr Modern Crop Prod Cosponsore, Nanjing, Peoples R China; Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang, Peoples R China; Texas A&M Univ, Dept Soil & Crop Sci, College Stn, TX 77843 USA;

来源：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

关键词： sorghum bran; Chinese steamed bread; antioxidant activity; starch digestibility; sensory properties

年份：2024