Buscar
Mostrando ítems 11-16 de 16
A new standard water absorption criteria based on solvent retention capacity (SRC) to determine dough mixing properties, viscoelasticity, and bread-making quality
(Elsevier, 2015)
Water is necessary for the development of gluten viscoelastic properties and plays an important role in
all types of chemical reactions that occur during mixing and baking. Therefore, understanding the nature
of all ...
Molecular characterization of a new waxy allele with partial expression in spelt wheat
(Springer, 2012)
Starch composition which is dependent on the waxy protein, the enzyme responsible for amylose synthesis in the grain, is an important aspect of the wheat quality. In this report, we describe the characterization of a novel ...
Genetic variation for waxy proteins and amylose content in Spanish spelt wheat (Triticum spelta L.)
(Springer, 2010)
Spelt wheat is a neglected crop that could be used in the quality breeding of modern common wheat. One important aspect of this quality is the starch composition which is related to the waxy proteins. A collection of 420 ...
Molecular characterization of a novel waxy allele (Wx-A u 1a) from Triticum urartu Thum. ex Gandil.
(Springer, 2012)
Granule Bound Starch Synthase I, or waxy protein, is the sole enzyme responsible for the accumulation of amylose during the development of starch granules in wheat. The full coding region of the waxy (Wx) gene was sequenced ...
Genetic improvement of grain quality traits for CIMMYT semi-dwarf spring bread wheat varieties developed during 1965–2015: 50 years of breeding
(Elsevier, 2017)
The Global Wheat Program, now managed by the CGIAR consortium and led by CIMMYT, initiated wheat
breeding about 70 years ago in Mexico. Currently, the key objectives are to develop wheat cultivars that have superior grain ...
Use of wheat genetic resources to develop biofortified wheat with enhanced grain zinc and iron concentrations and desirable processing quality
(Elsevier, 2014)
As a major cereal crop worldwide, wheat contributes on average one-fifth of the calories in the human
diet and is the main source of protein and nutrients for much of the world's population. Wheat varieties
with improved ...