Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project

Shewry, Peter R., Popineau, Yves, Lafiandra, Domenico and Belton, Peter (2000) Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project. Trends in Food Science & Technology, 11 (12). pp. 433-441.

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Abstract

Detailed studies of wheat glutenin subunits have provided novel details of their molecular structures and interactions which allow the development of a model to explain their role in determining the visco-elastic properties of gluten and dough. The construction and analysis of near-isogenic and transgenic lines expressing novel subunit combinations or increased amounts of specific subunits allows differences in gluten properties to be related to the structures and properties of individual subunits, with potential benefits for the production of cultivars with improved properties for food processing or novel end users

Item Type:	Article
Faculty \ School:	Faculty of Science > School of Chemistry (former - to 2024)
UEA Research Groups:	Faculty of Science > Research Groups > Biophysical Chemistry (former - to 2017)
Depositing User:	Rachel Smith
Date Deposited:	22 Feb 2011 13:02
Last Modified:	02 Dec 2024 01:18
URI:	https://ueaeprints.uea.ac.uk/id/eprint/21284
DOI:	10.1016/S0924-2244(01)00035-8

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