New insight into the function of wheat glutenin proteins as investigated with two series of genetic mutants.

From this suggestion and the existence of highly significant correlations between the changes in gluten, dough and breadmaking quality parameters and those in UPP and IG content (Table 3 ), we further propose that, for individual Glu-1 loci, the higher the potency to promote the incorporation of HMW-GSs and LMW-GSs into FGMPs, the stronger the contributions to FGMPs, gluten and dough functionality, and end-use quality performance.

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