Genetic variation in wheat grain quality is associated with differences in the galactolipid content of flour and the gas bubble properties of dough liquor

Lipids affect the quality of wheat flour for breadmaking. One possible mechanism is stabilization of the gas cells which are formed during dough mixing and expanded during fermentation, leading to a greater loaf volume and evenness of texture. We therefore compared the lipidomic profiles of flour an...

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Detalles Bibliográficos
Autores principales: Min, Byoung, Salt, Louise, Wilde, Peter, Kosik, Ondrej, Hassall, Kirsty, Przewieslik-Allen, Alexandra, Burridge, Amanda J., Poole, Mervin, Snape, John, Wingen, Luzie, Haslam, Richard, Griffiths, Simon, Shewry, Peter R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7292906/
https://www.ncbi.nlm.nih.gov/pubmed/32551438
http://dx.doi.org/10.1016/j.fochx.2020.100093

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7292906/
https://www.ncbi.nlm.nih.gov/pubmed/32551438
http://dx.doi.org/10.1016/j.fochx.2020.100093

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