Sentence examples for bread making quality from inspiring English sources
The effects of Triticum monococcum glutenin loci on cookie making quality and predictive tests for bread making quality were evaluated in recombinant substitution lines (RSLs) between chromosome 1Am from T. monococcum and chromosome 1A from Chinese Spring.
HMW-GS was strongly correlated with bread making quality of wheat [ 26].
The role of Glu-A3g in bread making quality therefore requires further study.
However, while the 1RS arm contains several genes of agronomic importance such as disease resistance, yield enhancement, its genetic makeup has a negative impact on bread making quality.
On the down side, 1RS carries the Sec-1 locus coding for ε-secalin, which negatively affects bread making quality [ 6].
Previous studies indicated that allelic polymorphism in wheat HMW-GSs is associated with variations in the gluten viscoelasticity and bread making quality [ 1].
Bread-making quality of wheat is mainly determined by glutenin subunits, but it remains challenging to elucidate the composition and variation of low-molecular-weight glutenin subunits (LMW-GS) genes, the major components for glutenin subunits in hexaploid wheat.
Significant variations have been reported in SHWs including grain weight [ 5, 6], bread-making quality [ 7], nutritional quality [ 8], resistance to biotic stresses [ 9] and abiotic stresses [ 4, 10].
Dissecting the composition and diversity of LMW-GS genes in T. urartu is prerequisite to broadening the genetic resources for bread-making quality improvement in common wheat; unraveling the genetic diversity of T. urartu will facilitate its gene and germplasm conservation.
Bread making-quality analysis showed that hybrid-derived H1Dx5 subunit was related to good grain-processing quality, while 1Dx2.1 subunit was correlated with bad ones [ 27].
The targeted trait genes were two bread wheat sequences encoding the Dx5 and Dy10 high-molecular-weight (HMW) glutenin subunits, which have been associated with superior bread-making quality and which are absent from durum wheats.
