Starting from concepts of rheology and multiscale analysis of dough structure, we propose basic knowledge models (BKMs) defined as a common representation of product changes for each operation, in a realistic range of dough compositions, and we delineate the areas where they are not available.
Since AX may not be the only component to play a significant role in GF dough formation, detailed information about chemical composition of the obtained AX isolates at different extraction conditions was provided (Table 1).
Moreover, the composition of glutenin macro-polymers, dough properties and pan bread quality parameters were determined for functional analysis of LMW-GS alleles in the NILs.
In the present study, a set of near-isogenic lines (NILs) containing five Glu-A3 alleles, eight Glu-B3 alleles and five Glu-D3 alleles, was used to study the effects of LMW-GS on the composition of glutenin macro-polymers (GMP), dough properties, and pan bread making quality.
Despite its potential importance, little is known about the surface properties or composition of the aqueous phase of doughs from which the films are thought to form.
We conclude that changes in protein composition engineered by this RNAi construct improved dough handling characteristics.
and its control using succinate dehydrogenase inhibitors (SDHIs) fungicides together with nitrogen (N) fertilization could alter the GPC and its composition during the grain-filling period, modifying dough properties.
Due to their composition effects on the elasticity of wheat dough, HMW-GSs play a significant role in the determination of grain processing quality [ 3].
In the present study, we dissected the genetic and protein composition of 16 LMW-GS NILs, measured the dough property and bread-making quality properties of individual NILs, and performed functional analyses for each allele.
These results significantly enhance our understanding of the composition of LMW-GS, confirm the strong effects of LMW-GS on not only dough extensibility but dough strength, and provide useful information for quality improvement in bread wheat.
