Coexpression of the high molecular weight glutenin subunit 1Ax1 and puroindoline improves dough mixing properties in durum wheat (Triticum turgidum L. ssp. durum).
Wheat end-use quality mainly derives from two interrelated characteristics: the compositions of gluten proteins and grain hardness.The composition of gluten proteins determines dough rheological properties and thus confers the unique viscoelastic sound anchor adj2 property on dough.One group of gluten proteins, high molecular weight glutenin subuni