Abstract Background and Objectives Wheat gluten proteins make up one of the most
complex protein aggregates in nature. Their qualitative and quantitative composition is …

The wheat gluten proteins correspond to the major storage proteins that are deposited in the
starchy endosperm cells of the developing grain. These form a continuous proteinaceous …

Referee: Dr. Frank Bekes, Grain Quality Research Laboratory, CSIRO Division of Plant
Industry, 51 Delhi Road,(PO Box 7), North Ryde NSW 1670, Australia The unique …

Low-molecular-weight glutenin subunits (LMW-GS) are polymeric protein components of
wheat endosperm and like all seed storage proteins, are digested to provide nutrients for 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 …

To understand the genetic and biochemical basis of the bread makingquality of wheat
varieties, a large experiment was carried out with a set of162 hexaploid bread wheat …

The quality of durum wheat cannot be simply defined since it changes depending on the
worker and end-use. Here we report a description of quality aspects evaluated at different …

THE HIGH MOLECULAR WEIGHT SUBUNITS OFWHEAT GLUTENIN ANDTHEIR ROLE IN
DETERMINING WHEAT PROCESSING PROPERTIES Page 1 THE HIGH MOLECULAR …

High-molecular-weight glutenin subunits (HMW-GSs) are storage proteins present in the
starchy endosperm cells of wheat grain. Encoding the synthesis of HMW-GS, the Glu-1 loci …

Abstract Effects of konjac glucomannan (KGM) on the changes in gluten upon dough mixing
were investigated in this study. Wheat flour was blended with KGM and processed into …