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Abstract
The effect of lipids extraction on protein salvation, pasting, and dough rheological behavior of flours dough from hard wheat (HW), extraordinarily soft wheat (Ex‐SW), and medium‐hard wheat (MHW) flour was analyzed. The varieties selected had wide variation in grain hardness index (17 to 95). Ex‐SW revealed lower tryptophan fluorescent emission and water absorption (WA) than MHW and HW varieties...
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