Baking quality in wheat lines for the semiarid region. Their relationship with high molecular weight gluteninic subunits
A group of F₄ and F₅ lines of bread wheat (Triticum aestivum L), apt for semiarid region of central Argentine, was analyzed for bread making quality. Moreover, high molecular weight (HMW) glutenin subunit composition was determined. The lines had high protein content, with strong but little stretchi...
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| Autores principales: | , , , |
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| Formato: | Artículo revista |
| Lenguaje: | Español |
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Facultad de Ciencias Agropecuarias
1992
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| Materias: | |
| Acceso en línea: | https://revistas.unc.edu.ar/index.php/agris/article/view/2374 |
| Aporte de: |
| Sumario: | A group of F₄ and F₅ lines of bread wheat (Triticum aestivum L), apt for semiarid region of central Argentine, was analyzed for bread making quality. Moreover, high molecular weight (HMW) glutenin subunit composition was determined. The lines had high protein content, with strong but little stretching gluten, and very good bread making quality. Even if HMW glutenin subunit pattern was not sufficient to define all quality aspects for the wheat apt for the semiarid region, it should be considered in all the programs for genetical improvements of plants. |
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