Considering the quality (composition) and quantity of HMW-GS, the present study analyzed the score scale of gluten subunits in wheat bread quality, and put forward that the score of subunit such as 13+16, 14+15, 17+18, 4+12 should be increased to some extent comparing with the score scale of Payne etc.
Gluten proteins,especially high molecular wgight glutenin subunits(HMW－GS),played an important role in determining the breadmaking quality and dough formation. This article summarized the studies on those above－mentioned proteins and tried to establish the relationship between the composition of each class of gluten proteins and breadmaking quality.
Gluten proteins,especially high molecular weight glutenin subunits(H MW - GS)， played an important role in breadmaking and dough formation. This arti cl e summarized the studies and researches in above- mentioned respects and trie d to find the relationship between the composition of each class of gluten prote i ns and the breadmaking quality.
Chinese wheats possessed HMW-GS with different effect on quality from other countries, Payne quality scoring system was adjusted based on Chinese wheat GMP content for its relationship with breadmaking quality more significantly than other quality parameters.
Progenies containing subunits 17+18 showed higher bread-making quality than those containing subunits 7+8. However, when the protein content was low, the difference of SDS sedimentation volume between subunits 17+18 and 7+8 became insignificant.
Addition of 5% rice bran into wheat flour produced bread very similar in quality to the bread made of white wheat. Increasing bran level to 10%～15% could affect the quality of bread as far as volume, crumb color and smell are concerned.
We conclude that glutenin DNA diversity is nonrandomly distributed and could be more optimally sampled in nature for future breeding programmes to improve bread quality.
Molecular marker-assisted selection of HMW glutenin alleles related to wheat bread quality by PCR-generated DNA markers
Dough cohesiveness was a good predictive parameter of bread quality.
Nine commercial enzyme preparations and two laboratory-designed mixes with amylase and/or pentosanase/xylanase activity were used to prepare bread samples, and the effects on bread quality and keeping properties were determined.
Effect of water content and storage time on white pan bread quality: instrumental evaluation
The subunit has been traced back through 'Holdfast' to 'White Fife', a Canadian hard spring wheat of excellent breadmaking quality.
Although Rht3 reduced grain protein content by up to 0.8%, breadmaking quality, as measured by SDS sedimentation values and baking tests, was not affected.
Anza has poor breadmaking quality and HMW-glutenin subunits (Payne numbers) null (Glu-A1c), 7+8 (Glu-B1b), and 2+12 (Glu-D1a); Cajeme 71 has good quality and 1 (Glu-A1a), 17+18 (Glu-B1i), and 5+10 (Glu-D1d).
The relative importance of epistatic effects suggest that they should be included in predictive models when breeding for breadmaking quality.
Thell) provides a powerful tool for identifying genomic regions influencing breadmaking quality.
Identification of a high-molecular-weight subunit of glutenin whose presence correlates with bread-making quality in wheats of r
'Maris Widgeon', a variety of good bread-making quality, was shown to contain 2 glutenin subunits not present in 'Maris Ranger', a much higher yielding variety that is unsuitable for making bread.
To determine if any of these subunits are directly related to bread-making quality, 60 randomly-derived F2 progeny from a 'Maris Widgeon' x 'Maris Ranger' cross were analysed for bread-making quality and for glutenin subunit composition.
Several unrelated varieties of good bread-making quality did not contain subunit 1 glutenin.
Glutenin subunits of genetically related European hexaploid wheat cultivars: Their relation to bread-making quality