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GrainGenes Reference Report: SFA-65-401

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Reference	SFA-65-401
Title	The glutenin fraction of wheat protein: the importance of genetic background on its quantity and quality
Journal	Journal of the Science of Food and Agriculture
Year	1994
Volume	65
Pages	401-406
Author	Pritchard P Brock C
Abstract	The influence of high-molecular-weight glutenin subunits on the properties of the gel-protein fraction of glutenin proteins in wheat was determined on 20 varieties grown in the 1989 UK Recommended List trials Both the presence of subunit 1 (chromosome 1A) and the 1B/1R rye translocation were shown to influence gel-protein weight and breakdown rate during mixing The gel-protein tests were correlated with CBP (Chorleywood Bread Process) loaf volume, but they did not add anything to the correlation between Glu-1 score and loaf volume Both gel-protein tests indicated that phenotypic variation could be almost as large as genotypic variation Breakdown rate was able to detect the abnormal properties of Pastiche weak) and Fresco (extra-strong) that were not observed using established quality tests such as the sodium dodecylsulphate sedimentation volume
Keyword	bread [ Show all 9 ]

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