Effects of the Composition of Glutenin Subunits Controlled by the <i>Glu-A1</i> and <i>Glu-D1</i> Loci and Protein Content on the NoodleQuality in Japanese Soft Wheat-Reference-Cited by-同舟云学术

Effects of the Composition of Glutenin Subunits Controlled by the Glu-A1 and Glu-D1 Loci and Protein Content on the NoodleQuality in Japanese Soft Wheat

Published:2017 Issue:2 Volume:86 Page:169-176
ISSN:0011-1848
Container-title:Japanese journal of crop science
language:en
Short-container-title:Japanese journal of crop science

Author:

Yanaka Mikiko¹,Takata Kanenori¹,Funatsuki Wakako¹,Ishikawa Naoyuki¹,Takahashi Tadashi²

Affiliation:

1. WARC/NARO

2. Yamaguchi Univ.

Publisher

Crop Science Society of Japan

Subject

Genetics,Agronomy and Crop Science,Food Science

Link

https://www.jstage.jst.go.jp/article/jcs/86/2/86_169/_pdf

Reference34 articles.

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2. Baik B-.K., Czuchajowsska, Z. and Pomeranz, Y. 1994b. A SDS-FY test to evaluate quality of wheat for oriental noodles. J. Cereal Sci. 19: 191-201.

3. Baik B-.K., Czuchajowsska, Z. and Pomeranz, Y. 1995. Discoloration of dough for oriental noodles. Cereal Chem. 72: 198-205.

4. Branlard, G. and Dardevet, M. 1985. Diversity of grain proteins and bread wheat quality. II. Correlation between high-molecular-weight subunits of glutenin and flour quality characteristics. J. Cereal Sci. 3: 345-354.

5. Crosbie, G.B., Miskelly, D.M. and Dewan, T. 1990. Wheat quality for the Japanese flour milling and noodle industries. Western Aust. J. Agric. 31: 83-88.

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