Sponge and dough bread making: genetic and phenotypic relationships with wheat quality traits

Author:

Cavanagh Colin R.,Taylor Julian,Larroque Oscar,Coombes Neil,Verbyla Arunas P.,Nath Zena,Kutty Ibrahim,Rampling Lynette,Butow Barbara,Ral Jean-Philippe,Tomoskozi Sandor,Balazs Gabor,Békés Ferenc,Mann Gulay,Quail Ken J.,Southan Michael,Morell Matthew K.,Newberry Marcus

Publisher

Springer Science and Business Media LLC

Subject

Genetics,Agronomy and Crop Science,General Medicine,Biotechnology

Reference49 articles.

1. Bason ML, Dang JMC, Booth RI (2007) Mixing characteristics of dough as determined by the Newport Scientific micro doughLAB. AACC International Annual Meeting. Cereal Foods World, San Antonio, Texas, USA, p 52:A14

2. Bean SR, Lyne RK, Tilley KA, Chung OK, Lookhart GL (1998) A rapid method for quantitation of insoluble polymeric proteins in flour. Cereal Chem 75:374–379

3. Bekes F, Kemeny S, Morell M (2004) An integrated approach to predicting end-product quality of wheat. International workshop on modelling quality traits and their genetic variability for wheat, Clermont-Ferrand, France, pp 155–162

4. Brett GM, Mills ENC, Tatham AS, Fido RJ, Shewry PR, Morgan MRA (1993) Immunochemical identification of LMW subunits of glutenin associated with bread-making quality of wheat flours. Theor Appl Genet 86:442–448

5. Bushuk W (1980) The baking potential of Glenlea wheat. Can J Plant Sci 60:737–739

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