Engineering high α-amylase levels in wheat grain lowers Falling Number but improves baking properties-Reference-Cited by-同舟云学术

Engineering high α-amylase levels in wheat grain lowers Falling Number but improves baking properties

Published:2015-05-25 Issue:1 Volume:14 Page:364-376
ISSN:1467-7644
Container-title:Plant Biotechnology Journal
language:en
Short-container-title:Plant Biotechnol J

Author:

Ral Jean-Philippe¹,Whan Alex¹,Larroque Oscar¹,Leyne Emmett¹,Pritchard Jeni¹,Dielen Anne-Sophie²,Howitt Crispin A.¹,Morell Matthew K.³,Newberry Marcus¹

Affiliation:

1. CSIRO Agriculture Flagship; Canberra ACT Australia

2. Research School of Biology; The Australian National University; Canberra ACT Australia

3. International Rice Research Institute; Manilla Philippines

Funder

Grain Research and Development Corporation

Publisher

Wiley

Subject

Plant Science,Agronomy and Crop Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/pbi.12390/fullpdf

Reference72 articles.

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4. Effect of laboratory sprouting and storage on physicochemical and breadmaking properties of hard red spring wheat;Ariyama;Cereal Chem.,1990

5. Utilization of a maltotetraose-producing amylase as a whole wheat bread improver: dough rheology and baking performance;Bae;J Food Sci.,2014

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