Effects of Prolamins Encoded by Chromosomes 1B and 1D on the Rheological Properties of Dough in Near-Isogenic Lines of Bread Wheat-Reference-Cited by-同舟云学术

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Effects of Prolamins Encoded by Chromosomes 1B and 1D on the Rheological Properties of Dough in Near-Isogenic Lines of Bread Wheat

Published:1997-03 Issue:2 Volume:74 Page:102-107
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Redaelli R.¹²,Pogna N. E.³,Ng P. K. W.²

Affiliation:

1. Istituto Sperimentale Cerealicoltura, via Mulino 3, 20079 S. Angelo L. (LO), Italy. Corresponding author.

2. Department of Food Science & Human Nutrition, Michigan State University, East Lansing, MI, 48824.

3. Istituto Sperimentale Cerealicoltura, Sezione Genetica Applicata, Via Cassia 176, 00191 Rome, Italy.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference20 articles.

1. Nucleotide sequences of the two high-molecular-weight glutenin genes from the D-genome of a hexaploid bread wheat,Triticum aestivumL. cv Cheyenne

2. Diversity of grain proteins and bread wheat quality

3. Diversity of grain protein and bread wheat quality

4. A Null Gli-D1 Allele with a Positive Effect on Bread Wheat Quality

5. Immunochemical identification of LMW subunits of glutenin associated with bread-making quality of wheat flours

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1. Genetic Diversity of HMW-GS and the Correlation of Grain Quality Traits in Bread Wheat (Triticum aestivum L.) in Hubei Province, China;Agronomy;2024-05-29

2. Molecular Characterization and Marker Development of the HMW-GS Gene from Thinopyrum elongatum for Improving Wheat Quality;International Journal of Molecular Sciences;2023-07-04

3. Influence of High-Molecular-Weight Glutenin Subunit on Components and Multiscale Structure of Gluten and Dough Quality in Soft Wheat;J AGR FOOD CHEM;2023

4. Durum Wheat: Uses, Quality Characteristics, and Applied Tests;Wheat [Working Title];2023-03-22

5. Influence of High-Molecular-Weight Glutenin Subunit on Components and Multiscale Structure of Gluten and Dough Quality in Soft Wheat;Journal of Agricultural and Food Chemistry;2023-03-16

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