Agricultural and Biological Sciences
7 years ago

New wheat protein discovery revolutionizes breadmaking quality worldwide!

Oxford University Press eBooks
The High Molecular Weight Subunits Of Wheat, Barley And Rye: Genetics, Molecular Biology, Chemistry And Role In Wheat Gluten Structure And Functionality
Peter R. Shewry, Nigel G. Halford, Arthur S. Tatham

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The High Molecular Weight subunits of wheat glutenin have become a focus of research due to their impact on breadmaking quality. Variations in these subunits are closely linked to the quality of wheat cultivars. This discovery has led to the routine use of "subunit screening" in plant breeding programs to improve wheat quality.