Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor.

Salt, Louise J; González-Thuillier, Irene; Chope, Gemma; Penson, Simon; Tosi, Paola; Haslam, Richard P; Skeggs, Peter K; Shewry, Peter R; Wilde, Peter J

Salt, Louise J; González-Thuillier, Irene; Chope, Gemma; Penson, Simon; Tosi, Paola; Haslam, Richard P; Skeggs, Peter K; Shewry, Peter R; Wilde, Peter J.

Salt LJ; Quadram Institute Bioscience, Norwich Research Park, Norwich, Norfolk, NR4 7UA, UK.
González-Thuillier I; Rothamsted Research, West Common, Harpenden, Hertfordshire, AL5 2JQ, UK.
Chope G; Campden BRI, Station Road, Chipping Campden, Gloucestershire, GL55 6LD, UK.
Penson S; Campden BRI, Station Road, Chipping Campden, Gloucestershire, GL55 6LD, UK.
Tosi P; University of Reading, Whiteknights, Reading, Berkshire, RG6 6AH, UK.
Haslam RP; Rothamsted Research, West Common, Harpenden, Hertfordshire, AL5 2JQ, UK.
Skeggs PK; Hovis Limited, The Lord Rank Centre, High Wycombe, Buckinghamshire, HP12 3QS, UK.
Shewry PR; Rothamsted Research, West Common, Harpenden, Hertfordshire, AL5 2JQ, UK.
Wilde PJ; University of Reading, Whiteknights, Reading, Berkshire, RG6 6AH, UK.