Spraying exogenous regulators improves breadmaking quality and modifies the spatial distribution of gluten protein

Bread is one of the most important processed foods wheat flour worldwide. Breadmaking quality determined by grain protein content and its composition highly influenced fertilization management. This study investigated effects spraying different combinations exogenous regulators on breadmaking flour. Three schemes including Potassium glutamate+Zinc+Urea (G), Methionine+ Zinc+Urea (M), Cysteine+ (C) were screened out to improve yield total contents in In addition protein, amounts gliadin, glutenin, glutenin subunits, gluten elevated treatments listed above. Exogenous regulators, other hand, increased bread volume 14% 17%. comparison G C, M treatment more efficiently inner endosperm rather than aleurone, resulting superior Our results provide an optimizing combination for improving demonstrate varied modulations spatial distribution grain.