Effects of high-molecular-weight glutenin subunit on hard-steamed bread quality.

ABSTRACT:

Introduction

Steamed bread (SB) is a daily food in many countries in the world, but the relationship between HMW-GS and the quality of SB remain unclear.

Methods

This study investigated the effects of 12 subunit combinations on the characteristics of SB, including volume, physical properties, and sensory evaluation, combined with the microstructure and dough rheological properties.

Results

The locus effect results showed, volume and physical properties of SB were Glu-D1>Glu-B1>Glu-A1, while sensory scores Glu-B1>Glu-D1>Glu-A1. According to individual subunit effects, subunit 1 at Glu-A1 locus, 7+8 and 7+9 subunits at Glu-B1 locus, and 2+10 and 5+12 subunits at Glu-D1 locus were significantly superior to ot

SUBMITTER: Zhao J 

PROVIDER: S-EPMC11484002 | biostudies-literature | 2024

REPOSITORIES: biostudies-literature