Abstract: Influences of Allelic Variations of Glutenin and Puroindloine On Flour Composition, Dough Rheology and Quality of White Salted Noodles From Korean Wheat Cultivars. (2010 Annual Meeting (Oct. 31

See more from this Division: C01 Crop Breeding & Genetics
See more from this Session: Evaluation of Agronomic Performance and Quality

Monday, November 1, 2010

Long Beach Convention Center, Exhibit Hall BC, Lower Level

Chul-Soo Park, National Institute of Crop Science, Iksan, South Korea

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Glu-A1b at Glu-A1 locus. Glu-B3h showed higher hardness of cooked noodles (5.10 N) than other alleles at Glu-B3 locus (< 4.66 N). No significant differences were found in springiness and cohesiveness of cooked noodles at Glu-1, Glu-3 and Pin-D1 loci.

64-5 Influences of Allelic Variations of Glutenin and Puroindloine On Flour Composition, Dough Rheology and Quality of White Salted Noodles From Korean Wheat Cultivars.