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

机译：小麦谷蛋白亚基和面团弹性：EUROWHEAT项目的发现

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Shewry, P; Popineau, Y; Lafiandra, D; Belton, Peter;
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年度 2000
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1. Understanding the role of gluten subunits (LMW, HMW glutenins and gliadin) in the networking behavior of a weak soft wheat dough and a strong semolina wheat flour dough and the relationship with linear and non-linear rheology [J] . Bonilla Jose C., Erturk Merve Y., Kokini Jozef L. Food Hydrocolloids . 2020,第Nova期

机译：了解麸质亚基（LMW，HMW谷蛋白和Gliadin）在弱软麦面团的网络行为中的作用和强大的鼻面粉面团和与线性和非线性流变学的关系
2. Transgenic wheats with elevated levels of Dx5 and/or Dy10 high-molecular-weight glutenin subunits yield doughs with increased mixing strength and tolerance. [J] . Blechl A, Lin J, Nguyen S, Journal of Cereal Science . 2007,第2期

机译：具有升高水平的DX5和/或DY10的转基因小麦高分子量氨基蛋白亚基产生面团，具有增加的混合强度和耐受性。
3. High molecular weight glutenin subunit composition of indian wheats and their relationships with dough strength [J] . Sewa Ram Journal of Plant Biochemistry and Biotechnology . 2003,第2期

机译：印度小麦的高分子量谷蛋白亚基组成及其与面团强度的关系
4. Genetic dissection reveals effects of wheat high molecular weight glutenin subunits and waxy alleles on dough-mixing properties [C] . Zhiying Deng, Feifei Zheng, Jurman Chen, International gluten workshop;Ministry of Agriculture;Ministry of Science and Technology;Studies of Wheat Agronomic Traits and Varietal Improvement . 2013

机译：遗传解剖揭示了小麦高分子量谷蛋白亚基和蜡质等位基因对面团混合特性的影响
5. Methodology for determining glutenin subunit composition of isogenic wheat lines varying in the number of high molecular weight glutenin subunits. [D] . Cinco Moroyoqui, Francisco Javier. 2001

机译：确定高分子量谷蛋白亚基数量不同的等基因小麦品系谷蛋白亚基组成的方法。
6. Composition of low-molecular-weight glutenin subunits in common wheat (Triticum aestivum L.) and their effects on the rheological properties of dough [O] . Sławomir Franaszek, Bolesław Salmanowicz 2021

机译：普通小麦（Triticum Aestivum L）中低分子量谷蛋白亚基的组成及其对面团流变性质的影响
7. Wheat Gluten: High Molecular Weight Glutenin Subunits?Structure, Genetics, and Relation to Dough Elasticity [O] . Faqir Muhammad Anjum, Moazzam Rafiq Khan, Ahmad Din, 2007

机译：小麦面筋：高分子量谷蛋白亚基？结构，遗传和面团弹性关系

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

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