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Deletion of high-molecular-weight glutenin subunits in wheat significantly reduced dough strength and bread-baking quality

1 Dec 2018

Abstract excerpt

BACKGROUND: High-molecular-weight glutenin subunits (HMW-GS) play important roles in the elasticity of dough made from wheat. The HMW-GS null line is useful for studying the contribution of HMW-GS to the end-use quality of wheat. METHODS: x gene, we also obtained a transgenic line (LH-11) with all the HMW-GS genes silenced. The HMW-GS deletion was stably inherited as a dominant and conformed to Mendel's laws....

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PMID: 30509162
DOI: 10.1186/s12870-018-1530-z

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