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Article

Refrigerated dough quality: effect of environment and genotypes of hard red spring wheat.

Journal of food science - 1 Jan 2000

Simsek S, Whitney K L, Ohm J B, Anderson J, Mergoum M

Abstract excerpt

Refrigerated dough products use wheat flour as their primary ingredient, so the quality and chemical composition of the flour determine the quality of the final product. Six varieties of hard red spring wheat, grown in 3 locations in Minnesota, U.S.A., were evaluated for use in refrigerated dough products. Total arabinoxylan percentages in the flours ranged from 0.97 to 1.54. Xylanase activity of the flour was...

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Identifiers

PMID: 21535707
DOI: 10.1111/j.1750-3841.2010.01895.x

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

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