The gluten proteins of the wheat grain in relation to flour quality

Békés, F., Gianibelli, M. C. and Wrigley, C. W. (2016). The gluten proteins of the wheat grain in relation to flour quality. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains (pp. 375-383) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00164-9

Author Békés, F.
Gianibelli, M. C.
Wrigley, C. W.
Title of chapter The gluten proteins of the wheat grain in relation to flour quality
Title of book Encyclopedia of food grains
Place of Publication Oxford, United Kingdom
Publisher Elsevier
Publication Year 2016
Sub-type Chapter in reference work, encyclopaedia, manual or handbook
DOI 10.1016/B978-0-12-394437-5.00164-9
Open Access Status Not Open Access
ISBN 9780128035371
Editor Colin W. Wrigley
Harold Corke
Koushik Seetharaman
Jonathan Faubion
Volume number 3
Start page 375
End page 383
Total pages 9
Collection year 2017
Language eng
Abstract/Summary The complex set of proteins known as gluten is the basis of wheat having the unique ability to form the viscoelastic dough that is needed for making bread, pasta, and many other wheat-based foods. Gliadin and glutenin, the subfractions of gluten, are each made up of many polypeptides, which are disulfide cross-linked in the case of glutenin. As a result, the glutenin polymers are very large, ranging in size up to tens of millions of Daltons. Knowledge of glutenin-subunit composition can provide a valuable prediction of the genetic potential for dough quality of a specific wheat genotype.
Keyword Alleles
Dough extensibility
Dough strength
Grain hardness
Nitrogen content
Q-Index Code BX
Q-Index Status Provisional Code
Institutional Status UQ

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Created: Sat, 15 Nov 2014, 20:24:42 EST by Colin Walter Wrigley on behalf of Qld Alliance for Agriculture and Food Innovation