Article
Longer Bread Shelf-Life and Improved Noodle-Making Properties Imparted by a Novel Wheat Genotype Are Stable in Different Genetic Backgrounds.
Journal of agricultural and food chemistry - 24 Feb 2021
Inokuma Takayuki, Vrinten Patricia, Shimbata Tomoya, Sunohara Ai, Fujita Masaya, Nakamura Kazuhiro, Ishikawa Naoyuki, Takata Kanenori, Kiribuchi-Otobe Chikako, Nakamura Toshiki
Abstract excerpt
A recently developed wheat variety, known as 5-5 wheat, which has inactive GBSSI-B1, GBSSI-D1, SSIIa-B1, and SSIIa-D1 isozymes, accumulates a novel type of starch, affecting bread texture and leading to reduction in bread staling. These properties are potentially useful for commercial bakery products; thus, the 5-5 genotype represents a new resource for wheat breeding. In this study, the 5-5 alleles were...
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