Dissecting and enhancing the contributions of high-molecular-weight glutenin subunits to dough functionality and bread quality

2014 ◽  
Author(s):  
Y. Li ◽  
X. An ◽  
R. Yang ◽  
X. Guo ◽  
G. Yue ◽  
...  
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Bread Quality ◽  
Glutenin Subunits ◽  
Dough Functionality

scholarly journals Dissecting and Enhancing the Contributions of High-Molecular-Weight Glutenin Subunits to Dough Functionality and Bread Quality

2015 ◽  
Vol 8 (2) ◽  
pp. 332-334 ◽  
Author(s):  
Yiwen Li ◽  
Xueli An ◽  
Ran Yang ◽  
Xiaomin Guo ◽  
Guidong Yue ◽  
...  
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Bread Quality ◽  
Glutenin Subunits ◽  
Dough Functionality

scholarly journals Mitotic Illegitimate Recombination Is a Mechanism for Novel Changes in High-Molecular-Weight Glutenin Subunits in Wheat-Rye Hybrids

PLoS ONE ◽  
2011 ◽  
Vol 6 (8) ◽  
pp. e23511 ◽  
Author(s):  
Zhongwei Yuan ◽  
Dengcai Liu ◽  
Lianquan Zhang ◽  
Li Zhang ◽  
Wenjie Chen ◽  
...  
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Illegitimate Recombination ◽  
Glutenin Subunits

scholarly journals Effect of High Molecular Weight Glutenin Subunits on Bread-Making Quality Using Near-Isogenic Lines.

2000 ◽  
Vol 50 (4) ◽  
pp. 303-308 ◽  
Author(s):  
Kanenori Tanaka ◽  
Hiroaki Yamauchi ◽  
Zenta Nishio ◽  
Tatsuo Kuwabara
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Near Isogenic Lines ◽  
Glutenin Subunits ◽  
Bread Making ◽  
Isogenic Lines

Simultaneous Isolation of Wheat High Molecular Weight and Low Molecular Weight Glutenin Subunits

1998 ◽  
Vol 28 (1) ◽  
pp. 25-32 ◽  
Author(s):  
I.M. Verbruggen ◽  
W.S. Veraverbeke ◽  
A. Vandamme ◽  
J.A. Delcour
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Low Molecular Weight ◽  
Glutenin Subunits
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