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Bubbles in Bread: Is the Answer in the Genes?

Chapter


Abstract


  • Composition, dough mixing, extensional rheological properties and baking properties of a set of 160 double haploid lines grown in two different environments were assessed in order to establish linkages between regions of the wheat genome and wheat quality traits. Further studies are required to rigorously test the impact of loci associated with rheological parameters on baking properties, as there are clear differences between the genetic control of rheological and baking parameters.

Publication Date


  • 2008

Citation


  • Mann, G., Diffey, S., Rampling, L., Nath, Z., Kutty, I., Leyne, P. E., . . . Morell, M. K. (2008). Bubbles in Bread: Is the Answer in the Genes?. In Bubbles in Food 2: Novelty, Health and Luxury (pp. 307-310). doi:10.1016/B978-1-891127-59-5.50034-1

International Standard Book Number (isbn) 13


  • 9781891127595

Scopus Eid


  • 2-s2.0-85054402069

Web Of Science Accession Number


Book Title


  • Bubbles in Food 2: Novelty, Health and Luxury

Start Page


  • 307

End Page


  • 310

Abstract


  • Composition, dough mixing, extensional rheological properties and baking properties of a set of 160 double haploid lines grown in two different environments were assessed in order to establish linkages between regions of the wheat genome and wheat quality traits. Further studies are required to rigorously test the impact of loci associated with rheological parameters on baking properties, as there are clear differences between the genetic control of rheological and baking parameters.

Publication Date


  • 2008

Citation


  • Mann, G., Diffey, S., Rampling, L., Nath, Z., Kutty, I., Leyne, P. E., . . . Morell, M. K. (2008). Bubbles in Bread: Is the Answer in the Genes?. In Bubbles in Food 2: Novelty, Health and Luxury (pp. 307-310). doi:10.1016/B978-1-891127-59-5.50034-1

International Standard Book Number (isbn) 13


  • 9781891127595

Scopus Eid


  • 2-s2.0-85054402069

Web Of Science Accession Number


Book Title


  • Bubbles in Food 2: Novelty, Health and Luxury

Start Page


  • 307

End Page


  • 310