Evaluating selection efficacy of high molecular weight glutenin subunits (HMWGs) by relating gluten quality parameters

The allelic combinations of high molecular weight glutenin subunits (HMWGs) encoded by the Glu-1 loci are related to the variability in the viscoelastic properties of dough. Subunit 5 + 10 is associated with strong gluten in Glu-D1. It is also necessary to determine usability in the wheat line selec...

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Veröffentlicht in:	Food science & technology 2022-02, Vol.155, p.112949, Article 112949
Hauptverfasser:	Karaduman, Yaşar, Si̇rel Yeşildağ, Zeynep, Akın, Arzu
Format:	Artikel
Sprache:	eng
Schlagworte:	alleles Bread-making quality breadmaking quality dough Glu-1 loci gluten Gluten quality glutenins High molecular weight glutenin subunits (HMWGs) molecular weight viscoelasticity wheat Wheat breeding programs
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