Biochemical basis of flour properties in bread wheats. II. Changes in polymeric protein formation and dough/gluten properties associated with the loss of low M(r) or high M(r) glutenin subunits.

Gupta R.B.; Popineau Y.; Lefebvre J.; Cornec M.; Lawrence G.J.; MacRitchie F.

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Biochemical basis of flour properties in bread wheats. II. Changes in polymeric protein formation and dough/gluten properties associated with the loss of low M(r) or high M(r) glutenin subunits.

1995

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AGROVOC Keywords

baking characteristics calidad chemical composition composition chimique electroforesis electrophoresis gene genes genetica genetics gluten gluteninas glutenine glutenins harina de trigo high pressure liquid chromatography loci locus peptide peptides polimeros polymere polymers quality trigo triticum aestivum wheat flour wheats

Bibliographic information

Published in

Journal of Cereal Science

Volume 21

Pagination

v.103-116(2)

Other Subjects

Ble; Composicion quimica; Electrophorese; Qualite; Caracteristicas de la coccion; Aptitude boulangere; Chromatographie liquide haute press; Genetique; Peptidos; Cromatografia liquida alta presion; Farine de ble

Language

English

Note

28 ref.

Type

Journal Article; Journal Part

Source

Journal-of-Cereal-Science (United Kingdom). (1995). v. 21(2) p. 103-116.

Corporate Author

CSIRO Division of Plant Industry, GPO Box 1600, Canberra, ACT 2601 (Australia)

Universidad Autonoma Chapingo, Chapingo, Mex. (Mexico). Departamento de Fitotecnia.

In AGRIS since: 2012-11-15

Modification date: 2026-02-03

Format: AGRIS AP

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Biochemical basis of flour properties in bread wheats. II. Changes in polymeric protein formation and dough/gluten properties associated with the loss of low M(r) or high M(r) glutenin subunits.

1995

AGROVOC Keywords

Bibliographic information