2010-06-232010-06-231976https://hdl.handle.net/10365/9756Gluten proteins of wheat flour are of prime importance to produce a high quality loaf of bread. In addition, carbohydrates serve specific functions. The Department of Cereal Chemistry and Technology conducted research in several areas in an attempt to elucidate structures and ascertain the importance of this biochemical constituent in wheat quality. Carbohydrates include free sugars, glucofructans, pentosans and starch.North Dakota State UniversityMillingBakingWheatArticle