| 000 | 03245nab a22003857a 4500 | ||
|---|---|---|---|
| 001 | G93450 | ||
| 003 | MX-TxCIM | ||
| 005 | 20230818205333.0 | ||
| 008 | 210930s2009 xxu|||p|op||| 00| 0 eng d | ||
| 022 | _a1943-3638 (Online) | ||
| 024 | 8 | _ahttps://doi.org/10.1094/CCHEM-86-2-0139 | |
| 040 | _aMX-TxCIM | ||
| 041 | _aeng | ||
| 090 | _aCIS-5627 | ||
| 100 | 1 |
_aFigueroa, J.D.C. _917834 |
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| 245 | 1 | 0 | _aInfluence of high molecular weight Glutenins on Viscoelastic properties of intact wheat Kernel and relation to functional properties of wheat dough |
| 260 |
_aUSA : _bWiley, _c2009. |
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| 500 | _aPeer review | ||
| 500 | _aPeer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0009-0352 | ||
| 520 | _aHigh and low molecular weight glutenin subunits (HMW-GS and LMW-GS, respectively) are the main factors determining the viscoelastic properties of wheat dough. The mechanical and viscoelastic properties of 29 samples of wheat kernels differing in HMW-GS were evaluated with load-compression tests. Samples were grouped by genotypes differing in HMW-GS composition (allelic variants: Glu-A1: null, 1, 2*; Glu-B1: 7, 7+8, 7+9, 13+16, and 17+18; Glu-D1: 5+10, 2+12). Groups representing Glu-A1 1 and 2*; Glu-B1 7, 7+9 and 17+18; and Glu-D1 5+10 generally possessed hard grain and showed the largest kernel elasticity values, while those representing subunits Glu-A1 null; Glu-B1 7+8; and Glu-D1 2+12 had soft kernels and showed lower elastic work values. Genotypes possessing HMW-GS 1, 17+18 and 5+10 gave large SDS-sedimentation values and better dough viscoelastic properties than those with allelels: null, 7+8, and 2+12. Kernel hardness showed significant correlation with the dough-strength-related parameters: SDS-sedimentation; dough mixing time; and the alveographic parameters, W and P. There was a negative correlation between kernel plastic work and dough mixing time and the dough tenacity/extensibility parameters, P/L. The significant relationship between sedimentation tests and kernel elastic work seems to indicate that elastic work is related to genotype (protein composition). The general tendency was that higher values in kernel elastic work and size corresponded to better dough rheological quality. Mechanical properties of the kernel were significantly related to the elastic behavior measured in a single wheat kernel. The use of the compression test on individual kernels is easy, rapid and nondestructive and therefore seems to show potential use as a rapid tool in breeding to improve wheat quality. | ||
| 536 | _aGlobal Wheat Program | ||
| 546 | _aText in English | ||
| 594 | _aINT0368 | ||
| 650 | 7 |
_2AGROVOC _91310 _aWheat |
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| 650 | 7 |
_2AGROVOC _91137 _aGlutenins |
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| 650 | 7 |
_2AGROVOC _919328 _aRheological properties |
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| 650 | 7 |
_2AGROVOC _91168 _aKernels |
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| 650 | 7 |
_2AGROVOC _913857 _aDoughs |
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| 700 | 1 |
_923483 _aMaucher, T. |
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| 700 | 1 |
_923484 _aReule, W. |
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| 700 | 1 |
_aPeña-Bautista, R.J. _8INT0368 _gGlobal Wheat Program _9645 |
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| 773 | 0 |
_tCereal Chemistry _gv. 86, no. 2, p. 139-144 _dUSA : Wiley, 2009. _wG444220 _x1943-3638 |
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| 856 | 4 |
_yAccess only for CIMMYT Staff _uhttps://hdl.handle.net/20.500.12665/1547 |
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| 942 |
_cJA _2ddc _n0 |
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| 999 |
_c27858 _d27858 |
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