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

Table 3

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

Materials	C-cell parameters
	Slice brightness	Slice area (px)	Circumference (px)	Attenuation ratio	Cell contrast	Volume of course cell	Cell extension
ZM-NIL1	134.65 ± 1.55	260935.50 ± 4151.50	1928.50 ± 12.50	64.04 ± 2.41	0.69 ± 0.01	14.94 ± 0.47	1.50 ± 0.01
ZM-NIL2	141.05 ± 1.15	282801.50 ± 2863.50	1996.5 ± 13.50	65.72 ± 2.03	0.73 ± 0.01	12.44 ± 0.45	1.56 ± 0.01
Materials	C-cell parameters			Loaf parameters
	Cell diameter (px)	Cell quantity	Wall thickness (px)	Loaf volume (m^3)	Inner structures	Loaf score
ZM-NIL1	18.56 ± 0.23	2308.50 ± 23.50	3.56 ± 0.03	730.00 ± 20.00	9 ± 0.03	44 ± 0.21
ZM-NIL2	18.09 ± 0.38	2694.50 ± 67.50	3.49 ± 0.05	804.00 ± 14.00	9 ± 0.01	51 ± 0.34

Significant at 5%. Significant at 1%.