Agricultural and Biological Sciences
4 years ago

Variations in Wheat Gluten Could Revolutionize Bread-Making Quality.

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SSRN Electronic Journal
Allelic Variation in High Molecular Weight Glutenin Subunit Loci, Glu-A1, Glu-B1 and Glu-D1 in Indian Bread Wheat (Triticum Aestivum)
Somveer Nimbal, R. K. Behl, Ashok K. Chhabra

Paper Summary

The study looked at different types of proteins in wheat to see how they affect bread quality. They analyzed 18 types of Indian bread wheat to see how their protein patterns varied. By studying these proteins, they could predict how good the bread made from each type of wheat would be.

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