Effect of Glu-D1 introgression on dough- and pasta-making quality of durum wheat lines with different glutenin composition and amylose content-Reference-Cited by-同舟云学术

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Effect of Glu-D1 introgression on dough- and pasta-making quality of durum wheat lines with different glutenin composition and amylose content

Published:2019-02-14 Issue:2 Volume:96 Page:207-219
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Sissons Mike¹^ORCID,Sestili Francesco²,Lafiandra Domenico²

Affiliation:

1. NSW Department of Primary Industries; Tamworth Agricultural Institute; Calala New South Wales Australia

2. Department of Agriculture and Forest Sciences; University of Tuscia; Viterbo Italy

Funder

NSW Department of Primary Industries

Ministero dell’Istruzione, dell’Università e della Ricerca

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/cche.10137/fullpdf

Reference26 articles.

1. A comparison of methods for assessing dough and gluten strength of durum wheat and their relationship to pasta cooking quality;AbuHammad;International Journal of Food Science & Technology,2012

2. Effect of Glu-D1(5+10) on gluten strength and polymeric protein composition in durum wheat;Ammar;Cereal Foods World,1997

3. Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics;Aravind;Food Chemistry,2013

4. Characterization and quantification of low molecular weight glutenins in durum wheats;Autran;Biochemistry,1987

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Increasing the Versatility of Durum Wheat through Modifications of Protein and Starch Composition and Grain Hardness;Foods;2022-05-24

2. Dynamic behaviors of protein and starch and interactions associated with glutenin composition in wheat dough matrices during sequential thermo-mechanical treatments;Food Research International;2022-04

3. The influence of allelic variability of prolamins on gluten quality in durum wheat: An overview;Journal of Cereal Science;2021-09

4. Bread‐baking quality and the effects of Glu‐D1 gene introgressions in durum wheat ( Triticum turgidum ssp. durum );Cereal Chemistry;2021-08-17

5. Contributions of individual and combined Glu-B1x and Glu-B1y high-molecular-weight glutenin subunits to semolina functionality and pasta quality;Journal of Cereal Science;2020-05

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