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By Stan Cauvain, S. Salmon, L.S. Young
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Extra info for Using Cereal Science and Technology for the Benefit of Consumers
Sample text
I. (1992) Over-production of HMW glutenin subunits coded on chromosome IB in common wheat, Triticum aestivum. J. Genet. & Breed. 46,187-172. , and Cloutier, S. (2002) Measuring the influence of wheat protein in breadmaking: from damage control to genetic manipulation of protein composition in wheat. Wrigley) American Association of Cereal Chemists ma, St Paul, MN, pp 50-64. , and Southan, M. (2001) Novel lab micro mill - a tool for small scale testing. In Cereals 2000. Proc. Wrigley) Royal Aust.
Examples will be given of where similarities and differences between the various territories exist. This paper will review the changes that have taken place over the last fifty years, in terms of scale as well as the sophistication of the tests involved. The identification of known protein profiles within certain genetic pools and the development of programmes to recombine existing quality traits will be discussed. The understanding of the functionality of flours is an important objective for breeders and an insight into work being carried out collaboratively within the UK breeding community will be given.
Production to the Pacific Rim countries, its emphasis is on Asian food quality traits. php. Unique tests include the Japanese sponge cake test, alkaline and white salted noodle colour tests, and an L-dopa assay for PPO activity in whole kernels. S. Joint Centres for Wheat Quality and Pathology, in addition to the PNW-WQC and the OVA Program. The WWQL has researched three main areas of wheat quality: kernel texture (grain hardness), starch quality and pasting, and noodle discoloration/PPO. The underlying molecular-genetic basis of kernel texture was resolved: the puroindoline a and b genes must be in a "functional" state to affect softness.