High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded by <i>Glu-B1i</i> Enhance Rheological Properties and Breadmaking Quality of Wheat Dough

<div>Comparison of growth and development characteristics and glutenin proteins between <i>Glu-B1</i> near-isogenic lines ZM-NIL1 and ZM-NIL2. (a) Plant phenotypes. (b) Spike morphology. (c) Grain morphological changes at 10, 20, 30, and 45 days after anthesis (DPA). (d) Seed glutenin subunits identified by SDS-PAGE.</div>

Journal of Food Quality

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Figure 1: High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded by <i>Glu-B1i</i> Enhance Rheological Properties and Breadmaking Quality of Wheat Dough 

Figure 1 | High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded by Glu-B1i Enhance Rheological Properties and Breadmaking Quality of Wheat Dough 