Effect of High-Molecular-Weight Glutenin Subunits with Different Protein Contents on Bread-Making Quality
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概要
- 論文の詳細を見る
The objective of this study was to evaluate the effects of high-molecular-weight glutenin subunits with different protein contents on the quality of flour. The flour properties of near isogenic lines (NILs), which were substituted with HMWG subunits at the Glu-B1 or Glu-D1 allele, were investigated with four levels of protein content. The effect of the addition of subunits 20 at the Glu-B1 to subunits 5+10 at the Glu-D1 allele on bread-making quality was poor. The strength of the dough was only slightly affected despite the increase in protein content. Subunits 2+12, subunits 4+12 and subunits 2.2+12 at Glu-D1 allele had little effect on dough properties when various protein contents were used, compared with subunits 5+10. Subunits 2.2+12 had the most negative effect on the physical properties of the dough at the Glu-D1 allele. These results clearly showed that each HMWG subunit affected the properties of the dough differently, according to the increase of protein content.
- 社団法人 日本食品科学工学会の論文
- 2002-05-01
著者
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TAKATA Kanenori
Bread Wheat Research Team, National Agricultural Research Center for the Western Region
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Yada H
National Agriculture Res. Center For Hokkaido Region
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Nishio Zenta
National Agricultural Research Center For The Hokkaido Region (memuro)
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Nishio Zenta
Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region
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Takata Kanenori
Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region
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Kuwabara Tatsuo
Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region
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Yamauchi H
Department Of Upland Agriculture National Agricultural Research Center For Hokkaido Region
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Yamauchi Hiroaki
Department Of Food Science And Technology Faculty Of Agriculture
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Funatsuki Wakako
Department Of Crop Breeding National Agricultural Research Center For Hokkaido Region (narch)
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Kuwabara Tatsuo
Department Of Upland Agriculture National Agricultural Research Center For Hokkaido Region
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Takata Kanenori
Bread Wheat Research Team National Agricultural Research Center For The Western Region
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Takata Kanenori
National Agriculture Research Center For Western Region
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Nishio Zenta
National Agricultural Research Center for Hokkaido Region, Memuro Research Station
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NISHIO Zenta
Department of Upland Agriculture Research, National Agricultural Research Center for Hokkaido Region
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TAKATA Kanenori
Department of Upland Agriculture Research, National Agricultural Research Center for Hokkaido Region
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