Gluten proteins, representing the major protein fraction of the starchy endosperm, are
predominantly responsible for the unique position of wheat amongst cereals. These form a …

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

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 …

In Australian commercial cultivars, each high molecular weight glutenin (Glu-1)
homoeologous locus consists of one of two predominant alleles: Glu-A1a (subunit Ax1) or …

Background and objectives Wheat (Triticum spp. L.) is a leading cereal contributing to the
nourishment of humankind. Since its domestication ca. 12,000 years ago, humans have …

Both high-and low-molecular-weight glutenin subunits (LMW-GS) play the major role in
determining the viscoelastic properties of wheat (Triticum aestivum L.) flour. To date there …

A number of primers were designed which target DNA sequence variation of the coding
and/or promoter regions of wheat HMW glutenin y-type genes located at the Glu-B1 locus …

Polymeric protein plays a critical role in governing the functional properties of wheat flour.
Wheat genetic lines lacking high Mr and, similarly, low Mr glutenin subunits from one, two or …

The mechanisms underlying some quality traits in wheat are now understood. Examples
include the role of high and low molecular weight glutenins in contributing to strength and …

This chapter examines how different physical properties are determined by variation in the
protein composition of the grain. Wheat grain contains an extremely complex mixture of …