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Article

Effects of high-molecular-weight glutenin subunit combination in common wheat on the quality of crumb structure.

Journal of the science of food and agriculture - 15 Mar 2019

Jiang Peihong, Xue Jiesheng, Duan Luning, Gu Yunsong, Mu Junyi, Han Shichen, Chen Lin, Li Yaxuan, Ma Wujun, Yan Yueming, Li Xiaohui

Abstract excerpt

BACKGROUND: High-molecular-weight glutenin subunits (HMW-GSs) have important effects on bread-making quality. Allelic variations of HMW-GS in bread wheat varieties contribute in different ways to dough properties and bread volume. However, no systematic analysis has been done on the effects of allelic variation on bread-crumb structure, an important parameter when evaluating bread-making quality. In this study,...

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Identifiers

PMID: 30129098
DOI: 10.1002/jsfa.9323

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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