Abstract
Factors determining dough extensibility have been studied using two pairs of advanced breeding lines grown at five different locations in which individual lines of each pair differed in extensibility. For one pair (DD118 and RAC704), the differences related mainly to variations in the percentage of flour polymeric protein. On the other hand, the second pair (VF304 and RAC746) did not show a significant difference in this parameter, making them suitable for the study of other factor(s) that influence extensibility, presumably genotypic in nature. The percentage of unextractable polymeric protein (UPP) differed appreciably between these two lines at all sites. This suggests that an important genotypic factor associated with extensibility is the molecular weight distribution of the protein.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
