Low‐molecular‐weight glutenin subunits from the 1U genome of Aegilops umbellulata confer superior dough rheological properties and improve breadmaking quality of bread wheat

BACKGROUND Wheat‐related genomes may carry new glutenin genes with the potential for quality improvement of breadmaking. In this study, we estimated the gluten quality properties of the wheat line CNU609 derived from crossing between Chinese Spring (CS, Triticum aestivum L., 2n = 6x = 42, AABBDD) an...

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Veröffentlicht in:	Journal of the science of food and agriculture 2018-04, Vol.98 (6), p.2156-2167
Hauptverfasser:	Wang, Jian, Wang, Chang, Zhen, Shoumin, Li, Xiaohui, Yan, Yueming
Format:	Artikel
Sprache:	eng
Schlagworte:	Aegilops umbellulata Bread Bread - analysis breadmaking quality Cooking CS‐Ae. umbellulata‐derived line Dough dough strength Endosperm Food Additives - chemistry Genes Genome, Plant Genomes Gluten Glutenin Glutens - chemistry Glutens - genetics Goat grass Hybridization, Genetic LMW‐GS molecular cloning Poaceae - chemistry Poaceae - genetics protein body Protein structure Protein Structure, Secondary Quality Quality control Quality management Rheological properties Rheology Secondary structure Triticum - chemistry Triticum - genetics Triticum aestivum Wheat
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