Genetic variation in wheat grain quality is associated with differences in the galactolipid content of flour and the gas bubble properties of dough liquor

Genetic variation in wheat grain quality is associated with differences in the galactolipid content of flour and the gas bubble properties of dough liquor

Lipids affect the quality of wheat flour for breadmaking. One possible mechanism is stabilization of the gas cells which are formed during dough mixing and expanded during fermentation, leading to a greater loaf volume and evenness of texture. We therefore compared the lipidomic profiles of flour an...

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Bibliographic Details
Main Authors: Byoung Min, Louise Salt, Peter Wilde, Ondrej Kosik, Kirsty Hassall, Alexandra Przewieslik-Allen, Amanda J. Burridge, Mervin Poole, John Snape, Luzie Wingen, Richard Haslam, Simon Griffiths, Peter R. Shewry
Format: Article
Language:English
Published: Elsevier 2020-06-01
Series:Food Chemistry: X
Subjects:
Wheat
Bread making
Dough liquor
Lipidomics
Galactolipids
QTL
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157520300171

Internet

http://www.sciencedirect.com/science/article/pii/S2590157520300171

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