The investigation of relationships between baking quality of wheat and electrophoretical bands in Estonia
2001
Koppel, R. | Ingver, A. | Tohver, M. (Estonian Agricultural Univ., Tartu (Estonia))
The gluten proteins of wheat are mainly responsible for the baking quality of wheat. The differences in the functional properties of gluten are due to the differences in the properties of gluten protein groups. In 1998 30 spring wheat lines, bred in Boreal Plant Breeding (Finland), was assessed at Jogeva PBI (protein and gluten content, gluten index, zeleny value) and electrophoreses were done at the Inst. of Experimental Biology. Baking tests with 16 perspective lines were carried out. In this investigation have been pointed out relations between different HMW glutenin subunits and baking quality characters (protein content, gluten content and index, zeleny value and dough properties)
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Эту запись предоставил Estonian University of Life Sciences