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Starch Properties of a Bread Wheat (Triticum aestivum L.) Mutant with an Altered Flour-pasting Profile

✍ Scribed by T. Yasui; T. Sasaki; J. Matsuki

Book ID
112257200
Publisher
Elsevier Science
Year
2002
Tongue
English
Weight
114 KB
Volume
35
Category
Article
ISSN
0733-5210

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Milling and flour pasting properties of
Milling and flour pasting properties of waxy endosperm mutant lines of bread wheat (Triticum aestivum L)
✍ Yasui, Takeshi; Sasaki, Tomoko; Matsuki, Junko 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 125 KB

Two waxy endosperm mutant lines, K107Wx1 and K107Wx2, derived from a bread wheat cultivar, Kanto 107, had a lower ýour yield in test milling and a lower peak temperature in ýour pasting measurement than their parent. Starch content in the kernel of waxy mutants was low, while fat and (1 Ç 3),(1 Ç 4)