Structure and Quantitative-Structure-Function Relationships of Wheat High-Molecular-Weight Glutenin Subunits: From Allelic Polymorphism to Dough Rheology.

Abstract excerpt

High-molecular-weight glutenin subunits (HMW-GSs) form the structural backbone of the wheat gluten network, and their compositional and structural polymorphisms strongly shape dough rheological properties. As wheat processing becomes increasingly standardized and specialized, the requirements for dough properties, especially strength and extensibility, are becoming more stringent and diverse. This makes it...

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• Bread
• Flour
• Glutens
• Molecular Weight
• Protein Subunits