Correlations between the inheritance of certain high‐molecular weight subunits of glutenin and bread‐making quality in progenies of six crosses of bread wheat

Journal of the Science of Food and Agriculture

Volumn 32, Issue 1, 1981, Pages 51-60

  Payne, Peter I ^a   Corfield, Kathyrn G ^a   Holt, Linda M ^a   Blackman, John A ^a  

^a Plant Breed Intl Cambridge Ltd   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 36749026973     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2740320109     Document Type: Article

References (13)

1. Identification of a high‐molecular‐weight subunit of glutenin whose presence correlates with bread‐making quality in wheats of related pedigree
2. Relation between aggregation behaviour of glutenin and its polypeptide composition
3. Fractionation and quantitative differences of glutenin from wheat varieties varying in baking quality
4. Subunit composition of wheat glutenin proteins, isolated by gel filtration in a dissociating medium
5. Small‐scale tests of breadmaking quality
6. Note on the sodium dodecyl sulfate test of breadmaking quality: comparison with Pelshenke and Zeleny tests
7. Assessment of genomic and species relationships in Triticum and Aegilops by PAGE and by differential staining of seed albumins and globulins
8. Control by homologous group 1 chromosomes of the high‐molecularweight subunits of glutenin, a major protein of wheat endosperm
9. A modified hypothesis for the structure and rheology of glutelins
10. Wheat proteins
11. Single‐kernel analysis of glutenin: use in wheat genetics and breeding
12. Glutenin subunits of genetically related European hexaploid wheat cultivars: their relation to breadmaking quality