Effect of quantity of HMW-GS 1Ax1, 1Bx13, 1By16, 1Dx5 and 1Dy10 on baking quality in different genetic backgrounds and environments

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• 作者：Makoena J. Moloi ; Angeline van Biljon ; Maryke T. Labuschagne ; ^{labuscm@ufs.ac.za}
• 关键词：Baking quality ; Glutenin subunits ; Wheat
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：78
• 期：Complete
• 页码：160-164
• 全文大小：222 K
• 卷排序：78

文摘

Quantity of HMW-GS influenced quality characteristics. Growing location contributed most variation in quality characteristics. x-type subunits were most important in prediction of bread making quality. Subunit 1Ax1 important in irrigation and 1Dx5 in dryland cultivars.