EurekaMag.com logo
+ Site Statistics
References:
53,869,633
Abstracts:
29,686,251
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

The relationship between HMW glutenin subunit composition and the bread-making quality of British-grown wheat varieties



The relationship between HMW glutenin subunit composition and the bread-making quality of British-grown wheat varieties



Journal of the Science of Food and Agriculture 40(1): 51-65



On the basis of previous work relating individual high molecular weight (HMW) glutenin subunits to bread-making quality by genetical analysis, quality scores were assigned to each of the commonly occurring subunits. The grain proteins of 84 UK-grown varieties were fractionated by SDS-PAGE and each variety was given a Glu1 quality score by summing the scores of individual HMW subunits.

Accession: 001714747

Download citation: RISBibTeXText

DOI: 10.1002/jsfa.2740400108



Related references

The hmw glutenin subunit and gliadin compositions of german grown wheat varieties and their relationship with bread making quality. Plant Breeding 103(2): 89-100, 1989

The high-molecular-weight glutenin subunit compositions of Chinese bread wheat varieties and their relationship with bread-making quality. Euphytica 68(3): 205-212, 1993

The HMW glutenin subunit composition of OS wheat cultivars and their relationship with bread-making quality. Cereal Research Communications 28(3): 271-277, 2000

Relationship between high molecular weight glutenin subunit composition and gluten quality in ethiopian-grown bread and durum wheat cultivars and lines. Journal of Agronomy and Crop Science 191(4): 300-307, 2005

Relationship between high molecular weight glutenin subunit composition and gluten quality in Ethiopian-grown bread and durum wheat cultivars and lines. Journal of Agronomy and Crop Science 191(4): 300-307, 2005

HMW glutenin subunit composition and bread making quality of Austrian grown wheats. Cereal Research Communications 25(4): 955-962, 1997

The HMW glutenin subunit composition of OS wheat cultivars and their association with bread-making quality. Poljoprivreda 4(1): 59-66, 1998

The composition of high molecular weight glutenin subunits of genetic resources of bread wheat and their relationship with bread-making quality. Scientia Agricultura Sinica 28(Supplement): 22-27, 1995

The HMW glutenin subunit composition of Canadian wheat cultivars and their association with bread-making quality. Journal of the science of food and agriculture6(4): 451-460, 1989

Relationship between bread-making quality and protein composition in Italian bread wheat varieties. Genetica Agraria 36(1/2): 165-166, 1982

Relationships between high molecular weight subunit glutenin and alveographic parameters of bread-making quality in bread wheat (Triticum aestivum L.). Revista de la Facultad de Agronomia La Plata 71(1): 53-60, 1995

Genetic diversity of bread wheat genotypes based on High Molecular Weight Glutenin Subunit profiling and its relation to bread making quality. Journal of Plant Biochemistry and Biotechnology 24(2): 218-224, 2015

The HMW glutenin subunit composition of bread-wheat varieties bred in Pakistan. Plant Breeding 114(5): 442-444, 1995

Bread making quality of durum wheat genotypes with some novel glutenin subunit compositions. Journal of Cereal Science 22(2): 105-113, 1995

Prediction of the bread making quality of wheat the use of glutenin a subunit based quality scoring systems. Cereal Foods World 34(9): 754, 1989