Effect of high molecular weight gluteins and D-zone gliadins on bread-making quality in German wheat varieties
2000
Brönneke, V. | Zimmermann, G. | Killermann, B.y
The composition of HMW-GS and D-zone gliadins was investigated in the German wheat gene pool. Gliadins and high molcular weight gluterin subunits (HMW-GS) from 153 German wheat varieties were analysed using. The most frequent protein combinations found, were 1, 7+9, 5+10 (HMW-GS) and N, d3, d11+d12 (D-zone gliadins) in spring wheat varieties and N, 6+8, 2+12 (HMW-GS) and d9, d2+d4, d11+d12 (D-zone gliadins in winter wheat varieties. The score of the rapid mix test (RMT) was used to evaluate the influence of HMW-GS and D-zone gliadins on the baking quality.
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