Bread making characteristics of the whole grain flour made from wheat Glu-1Dx5 gene transferred rice
2010
Wada, Y., Utsunomiya Univ. (Japan). Faculty of Agriculture | Ujiie, A | Carsono, N. | Yoshida, T.
We examined the bread-making quality of whole grain flour of rice cultivar Fatmawati with wheat gluten in gene Glu-1Dx5 transferred. Bread made from wheat gluten in gene transferred rice flour was equivalent to that from the flour of wheat cultivar Norin 61 and from Koshihikari rice flour mixed with gluten. No obvious difference was seen by griadin addition to the gene transferred rice flour. These results suggested that the bread-making quality of rice flour could be improved by transfer of the wheat gluten in gene Glu-1Dx5.
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