Technological and baking properties of spring soft wheat grain
نویسندگان
چکیده
منابع مشابه
Engineering high α‐amylase levels in wheat grain lowers Falling Number but improves baking properties
Late maturity α-amylase (LMA) and preharvest sprouting (PHS) are genetic defects in wheat. They are both characterized by the expression of specific isoforms of α-amylase in particular genotypes in the grain prior to harvest. The enhanced expression of α-amylase in both LMA and PHS results in a reduction in Falling Number (FN), a test of gel viscosity, and subsequent downgrading of the grain, a...
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ژورنال
عنوان ژورنال: Вестник ДВО РАН
سال: 2020
ISSN: 0869-7698
DOI: 10.37102/08697698.2020.212.4.003