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Table 3 End-use quality data for flour from non-transgenic and transgenic lines

From: Silencing of omega-5 gliadins in transgenic wheat eliminates a major source of environmental variability and improves dough mixing properties of flour

Plant Treatment Flour protein (%) 1,2 Corrected mix time (min) 1 Mix tolerance 1,3 Loaf volume (cc) 1 SDS sedimentation (ml) 1
Non-transgenic Minus Fertilizer 9.1 (0.3) 1.6 (0.2) 2.0 (0.0) 683.3 (25.2) 29.3 (0.7)
Transgenic 35b Minus Fertilizer 8.7 ( 0.1) 1.5 (0.4) 2.3 (0.6) 678.3 (5.8) 30.7 (0.3)
Transgenic 45a Minus Fertilizer 9.2 (0.2) 1.9 (0.1) 3.0 (0.0) 715.0 (17.3) 32.4 (0.5)
Non-transgenic Plus Fertilizer 16.0 (0.2) 2.4 (0.2) 2.3 (0.6) 928.3 (20.2) 63.1 (0.3)
Transgenic 35b Plus Fertilizer 16.5 (0.2) 3.5 (0.3) 4.0 (0.0) 976.7 (2.9) 66.4 (0.1)
Transgenic 45a Plus Fertilizer 15.4 (0.4) 3.6 (0.2) 4.0 (0.0) 923.3 (2.9) 69.4 (0.1)
  1. 1Averages and (standard deviations) from flour samples from three biological replicates are reported. 2Based on 14% moisture. 3Recorded on a 0-6 scale with 6 having the greatest tolerance.