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1.Phosphorylation of WGP were: WGP concentration was 5%, STP dosage was 15%, reaction temperature was 25℃, pH was 9.0;
4.In the flour-water dough, the H2O2, produced by GOD acted as an active substance, which could oxidate -SH to form -S-S- and also prevent -S-S- form deoxidized.
5.Sedimentation value could be used as the most important consideration to breeding instant noodle wheat variety.
6.The grain protein content and wet gluten content were improved while the sedimentation value was not obviously effected by K fertilizer.
7.The results indicated that BPO has an apparent influence on whiteness, but has no an apparent influence on gluten of flour.
8.Certain LMW GS incorporated into base flour changed properties of dough.
9.Gluten proteins,especially high molecular wgight glutenin subunits(HMW－GS),played an important role in determining the breadmaking quality and dough formation. This article summarized the studies on those above－mentioned proteins and tried to establish the relationship between the composition of each class of gluten proteins and breadmaking quality.
10.wheat with hard dark-colored kernels high in gluten and used for bread and pasta; grown especially in southern Russia, North Africa, and northern central North America.
