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Table 1 Rheological analysis of dough from transgenic line LH-11

From: Deletion of high-molecular-weight glutenin subunits in wheat significantly reduced dough strength and bread-baking quality

Material

TP%

WG%

SV (ml)

WA%

DT (min)

ST (min)

BV (ml)

BS

Bobwhite

15.4 ± 0.2

31.0 ± 1.6*

28.8 ± 0.8*

61.8 ± 1.7*

6.0 ± 0.3*

7.0 ± 0.3*

770.0 ± 23.2*

74.0 ± 2.2*

LH-11

15.0 ± 0.3

3.4 ± 0.2

6.8 ± 0.2

55.0 ± 1.4

0.4 ± 0.1

0.6 ± 0.1

  
  1. * Statistical significance was determined by a Student’s t-test at P < 0.01
  2. TP total protein content, WG wet gluten content, SV sedimentation value, WA water absorption, DT development time, ST stability time, BV bread volume, BS bread score