Longer Bread Shelf-Life and Improved Noodle-Making Properties Imparted by a Novel Wheat Genotype Are Stable in Different Genetic Backgrounds-Reference-Cited by-同舟云学术

Longer Bread Shelf-Life and Improved Noodle-Making Properties Imparted by a Novel Wheat Genotype Are Stable in Different Genetic Backgrounds

Published:2021-02-11 Issue:7 Volume:69 Page:2271-2278
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Inokuma Takayuki¹²^ORCID,Vrinten Patricia¹,Shimbata Tomoya¹,Sunohara Ai¹,Fujita Masaya³,Nakamura Kazuhiro⁴,Ishikawa Naoyuki⁵,Takata Kanenori⁵,Kiribuchi-Otobe Chikako²³,Nakamura Toshiki⁶

Affiliation:

1. Central Laboratory Innovation Center, Nippn Corporation, 5-1-3 Midorigaoka, Atsugi, Kanagawa 243-0041, Japan

2. Faculty of Life and Environmental Science, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan

3. Institute of Crop Science, NARO, 2-1-18 Kannondai, Tsukuba, Ibaraki 305-8666, Japan

4. Kyusyu Okinawa Agricultural Research Center, NARO, Izumi 496, Chikugo, Fukuoka 833-0041 Japan

5. Western Region Agricultural Research Center, NARO, 6-12-1 Nishifukatsu-cho, Fukuyama, Hiroshima 721-8514, Japan

6. Tohoku Agricultural Research Center, NARO, 4 Akahira, Shimo-kuriyagawa, Morioka, Iwate 020-0198, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c05626

Reference43 articles.

1. Identification of three Wx proteins in wheat (Triticum aestivum L.)

2. Waxy protein deficiency and chromosomal location of coding genes in common wheat

3. Differential effects of Wx-A1, -B1 and -D1 protein deficiencies on apparent amylose content and starch pasting properties in common wheat

4. Production of waxy (amylose-free) wheats

5. Amylose and Lipid Contents, Amylopectin Structure, and Gelatinisation Properties of Waxy Wheat (Triticum aestivum) Starch

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