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

Table 2

Comparison of main quality parameters between Glu-B1 near-isogenic lines ZM-NIL1 and ZM-NIL2.

Materials	Basic quality parameters
	Protein content	Moisture content (%)	Ash content (%)	Gluten index (%)	Total gluten content (%)	Hardness	Falling number
ZM-NIL1	17.10 ± 0.10	15.08 ± 0.14	0.66 ± 0.02	66.79 ± 0.92	4.13 ± 0.05	99.00 ± 14.00	329.00 ± 10.00
ZM-NIL2	18.88 ± 0.20	15.08 ± 0.10	0.69 ± 0.01	72.12 ± 5.27	4.85 ± 0.05	77.00 ± 13.00	331.00 ± 11.00
Materials	RVA parameters			Farinograph parameters
	Peak viscosity	Final viscosity	Setback	Thickness	Water absorption (%)	Development time (min)	Stability time (min)	Softening degree
ZM-NIL1	1936.50 ± 67.00	2171.00 ± 90.00	1045.50 ± 99.00	499.00 ± 6.00	60.00 ± 0.20	4.00 ± 0.60	3.70 ± 0.00	317.00 ± 5.00
ZM-NIL2	2192.50 ± 95.00	2399.00 ± 56.00	1092.50 ± 39.00	483.00 ± 13.00	67.45 ± 0.05	4.50 ± 0.60	5.35 ± 0.25	290.00 ± 18.00

Significant at 5%. Significant at 1%.