Effect of allelic variation at glutenin and puroindoline loci on bread‑making quality: favorable combinations occur in less toxic varieties of wheat for celiac patients.

Genetically diverse wheat samples, twenty-seven Triticum aestivum L. varieties, grown in two environments (Portugal and Spain) were analyzed for their allelic composition in high-molecular-weight glutenin subunits (HMW-GS), low-molecular-weight glutenin subunits (LMW-GS) and puroindolines, as well as their protein content, hardness, sodium dodecyl sulfate-sedimentation (SDS-S), mixograph mixing time and breakdown resistance (MT and BDR, respectively) parameters, and R5 reactivity.

in European Food Research and Technology, 243(5):743–752.

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