Why is protein so important, and why do flour millers want specific varieties at specific protein?

Title:	Why is protein so important, and why do flour millers want specific varieties at specific protein?
Authors:	Ronalds, John Johnson, Clare Quality Wheat CRC
Keywords:	Wheat end-use protein bread biscuit cake noodle soft wheat hard wheat dough strength resistance elasticity loaf volume gluten glutenin gliadin flour blending
Issue Date:	1998
Publisher:	Quality Wheat CRC (Australia)
Series/Report no.:	Quality Wheat Facts 4
URI:	http://hdl.handle.net/2123/2784
Department/Unit/Centre:	Quality Wheat CRC
Rights and Permissions:	Copyright Value Added Wheat CRC (Australia)
Type of Work:	Newsletter
Appears in Collections:	Newsletters and Factsheets -Value Added Wheat CRC (Australia)

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