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Relationship between the baking quality of wheat (Triticum aestivum L.) and the protein composition and structure

Hongliang Ma1, Yongheng Yang1, Jiarong Zhao1

  • 1State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China/ Key Laboratory of Crop Ecophysiology and Farming Systems in Southwest China, Ministry of Agriculture and Rural Affairs/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province/ College of Agronomy, Sichuan Agricultural University, Chengdu 611130, China.

Food Chemistry
|January 11, 2024
PubMed

Keywords:
Baking qualityChemical bondsProteinsShade stressTriticum aestivum L

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