Research Article
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 (m3) | 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 |
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Significant at 5%. Significant at 1%. |