Low molecular weight glutenin subunits(LMW-GSs)are major storage proteins in wheat grains and endow dough with viscoelasticity for its processing into kinds of foods.
Dissecting the genetic relationshipsamong Chinese northern-style steamed(NCSB)bread traits is of great significance for wheat quality breeding.Quantitative trait loci(QTLs)controlling processing quali
Protein hydrolysis is widely used in the food industry to improve food or industrial quality,and processing is carried out concurrently or subsequently to starch pasting.In this study,QTL mapping of t