Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality
Pingping Zhang, T. Jondiko, Michael Tilley, Joseph M. Awika
Journal of the Science of Food and Agriculture
Abstract
Deletion at Glu-B1y and/or Glu-D1y loci in high-strength hard wheat produced good dough properties for steamed bread. This suggests that wheat functionality for steamed bread can be improved by manipulating HMW-GS composition.
Extracted Claims
1 claim extracted from this paper into the knowledge graph
technique_parameter100% confidence
wheat produces good dough properties for steamed bread
“Deletion at Glu-B1y and/or Glu-D1y loci in high-strength hard wheat produced good dough properties for steamed bread.”
Concepts
GluteninSteamed breadFood scienceGlutenBread makingChemistryWheat flourComposition (language)