Effects of Allelic Variations in HMW-GS and Waxy Proteins on Dough Alveogram Properties and Chinese White Salt Noodle Qualities

摘要

The main goal of the present study was to analyse the allelic variability of HMW-GS and waxy protein subunits and their effects on the dough Alveogram and the texture of Chinese noodles using this RIL population with a homogeneous genetic background and to provide information for further research on the relationship between HMW-GS,waxy proteins and processing quality,including dough and end-use quality.