Publisher Summary This chapter focuses on genetic studies related to wheat gluten protein.
The importance of wheat in food processing and human nutrition has resulted in a massive …

The high The high-and low-molecular-weight glutenin subunits are major contributors to
dough strength and elasticity, through their influence on glutenin polymer structure. The …

This 2013 edition of the Catalogue of Gene Symbols for Wheat represents 45 years of
curation of wheat genetic information which began with my appointment as Curator at the …

Of all the cereal grains, wheat is unique because wheat flour alone has the ability to form a
dough that exhibits the rheological properties required for the production of leavened bread …

Background Flour quality is largely determined by the gluten proteins, a complex mixture of
proteins consisting of high molecular weight-glutenin subunits (HMW-GS), low molecular …

Abstract Gliadins account for about 40–50% of the total proteins in wheat seeds and play an
important role in the nutritional and processing quality of flour. Usually, gliadins can be …

Two commercially available wheat varieties (AS-2002 and Inqalab-91) were evaluated for
physico-chemical, functional properties and rheological behavior following methods …

Five different spring wheat varieties grown in Pakistan were selected for their biochemical
and technological properties. The physical characteristics such as thousand kernel weight …

Inheritance of low-molecular-weight glutenin subunits (LMW GS) and gliadins was studied in
the segregating progeny from several crosses between common wheat genotypes. The …

Low-molecular weight glutenin subunits (LWM-GS) are important components of wheat
(Triticum aestivum L.) gluten, with important effects on end-use quality. The LMW-GS are …