Contribution to Breadmaking Performance of Two Different HMW Glutenin 1Ay Alleles Expressed in Hexaploid Wheat-Reference-Cited by-同舟云学术

Contribution to Breadmaking Performance of Two Different HMW Glutenin 1Ay Alleles Expressed in Hexaploid Wheat

Published:2020-12-23 Issue:1 Volume:69 Page:36-44
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Roy Nandita¹,Islam Shahidul¹,Al-habbar Zaid¹²,Yu Zitong¹,Liu Hang¹,Lafiandra Domenico³,Masci Stefania³^ORCID,Lu Meiqin⁴,Sultana Nigarin¹,Ma Wujun¹^ORCID

Affiliation:

1. State Agricultural Biotechnology Centre, Murdoch University, Perth, Western Australia 6150, Australia

2. Department of Field Crops, College of Agriculture and Forestry, Mosul University, Mosul 41002, Iraq

3. Department of Agriculture and Forest Sciences, University of Tuscia, 01100 Viterbo, Italy

4. Australian Grain Technologies, 12656 Newell Highway, Narrabri, New South Wales 2390, Australia

Funder

Grain Research & Development Corporation, Australia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c03880

Reference44 articles.

1. The Agriculture–Environment Relationship and Environment-based Agricultural Support Instruments in Turkey

2. Classification of starch-gluten networks into a viscoelastic liquid or solid, based on rheological aspects — A review

3. The relationship between HMW glutenin subunit composition and the bread-making quality of British-grown wheat varieties

4. Wheat gluten protein and its impacts on wheat processing quality

5. Deletion of high-molecular-weight glutenin subunits in wheat significantly reduced dough strength and bread-baking quality

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