New wheat cultivars promise stronger gluten for better bread quality!
The researchers studied 12 types of wheat to see how good they were for making bread. They looked at the protein content and how strong the gluten was in the dough. They found that some types of proteins were more common in the wheat, like _-gliadins and LMW glutenins. They also found that some proteins had a big impact on how well the bread turned out, like _-gliadins being good for making the bread rise. Overall, the type of proteins in the wheat affected how good the bread was when it was made.