Effect of glutenin subunits on the baking quality of Brazilian wheat genotypes

Article English OPEN
Mariana Souza Costa; Maria Brígida dos Santos Scholz; Martha Zavariz Miranda; Célia Maria Landi Franco;
(2017)
  • Publisher: Instituto Agronômico de Campinas
  • Journal: issn: 1678-4499
  • Publisher copyright policies & self-archiving
  • Related identifiers: doi: 10.1590/1678-4499.636
  • Subject: S1-972 | rheology | Agriculture (General) | Reologia | baking | Baking quality | Glutenins | Cozimento | high and low molecular weight glutenin subunits | Glutenina
    mesheuropmc: food and beverages | fungi | digestive, oral, and skin physiology

ABSTRACT This study aimed to evaluate the effect of the high and low molecular weight glutenin subunits on the grain traits of sixteen Brazilian wheat genotypes. Grain hardness index, milling traits, physicochemical and rheological properties of the flour, and specific ... View more