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

Peter R. Shewry, Yves Popineau, Domenico Lafiandra, Peter Belton

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    Abstract

    Detailed studies of wheat glutenin subunits have provided novel details of their molecular structures and interactions which allow the development of a model to explain their role in determining the visco-elastic properties of gluten and dough. The construction and analysis of near-isogenic and transgenic lines expressing novel subunit combinations or increased amounts of specific subunits allows differences in gluten properties to be related to the structures and properties of individual subunits, with potential benefits for the production of cultivars with improved properties for food processing or novel end users
    Original languageEnglish
    Pages (from-to)433-441
    Number of pages9
    JournalTrends in Food Science & Technology
    Volume11
    Issue number12
    DOIs
    Publication statusPublished - 2000

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