Altering wheat dough viscoelasticity with modified glutenins
2001
Anderson, O.D.
The invention provides methods and compositions for producing dough, preferably wheat dough, with particular viscoelastic properties and the use of such dough in products such as breads and noodles. Viscoelastic variation is effected by using flour milled from seed containing non-natural HMW glutenin subunits. In particular, HMW glutenin subunits comprising a non-natural repetitive domain having repeats which are non-natural in number and/or synthetic in sequence are used to control viscoelastic properties of dough. It is demonstrated that while controlling for termini and repeat sequence, modifying repeat number may be used to change dough properties such as viscoelasticity. The invention also provides recombinant genes encoding the subject HMW glutenin subunits, plants and seeds comprising such genes, methods of making such plants by genetic engineering, doughs and other wheat products with modified viscoelastic properties and methods of making such product using the disclosed compositions.
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