Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality

Journal of the Science of Food and Agriculture

Volumn 94, Issue 13, 2014, Pages 2801-2806

  Zhang, Pingping ^a,b   Jondiko, Tom O ^a   Tilley, Michael ^c   Awika, Joseph M ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

^b INSTITUTE OF PLANT PROTECTION   (China)

^c U S DEPARTMENT OF AGRICULTURE   (United States)

Author keywords

Common wheat; Dough; Glutenin subunits; Steamed bread, allele deletion

Indexed keywords

GLUTEN; GLUTENIN; PROTEIN SUBUNIT;

ANALYSIS; BREAD; CHEMISTRY; COMPARATIVE STUDY; COOKING; ELASTICITY; FLOUR; FOOD QUALITY; GENE DELETION; GENETICS; GROWTH, DEVELOPMENT AND AGING; HARDNESS; MECHANICS; METABOLISM; MOLECULAR WEIGHT; PHYSICAL CHEMISTRY; PLANT SEED; PROTEIN SUBUNIT; SPECIES DIFFERENCE; TRANSGENIC PLANT; UNITED STATES; WHEAT;

BREAD; COOKING; ELASTICITY; FLOUR; FOOD QUALITY; GENE DELETION; GLUTENS; HARDNESS; MECHANICAL PHENOMENA; MOLECULAR WEIGHT; PHYSICOCHEMICAL PHENOMENA; PLANTS, GENETICALLY MODIFIED; PROTEIN SUBUNITS; SEEDS; SPECIES SPECIFICITY; TEXAS; TRITICUM;

TRITICUM AESTIVUM;

EID: 84906830457     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6635     Document Type: Article

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