Modern aspects of wheat grain proteins
作者: Georg LangenkämperChristian Zörb
作者单位: 1Department of Safety and Quality of Cereals, Max Rubner-Institut, Detmold, Germany
2Universität Hohenheim, Stuttgart, Germany
刊名: Journal of Applied Botany and Food Quality, 2019, Vol.92
来源数据库: Julius Kühn-Institut
DOI: 10.5073/JABFQ.2019.092.033
原始语种摘要: The unique baking properties of wheat have contributed to the large variety of food products made of wheat. Wheat products are immensely popular, which is reflected in their ubiquitous consumption. Concerning wheat quality, a main challenge for intense growing strategies is to adapt wheat plants of unaltered yield and baking quality to decreased nitrogen input, which will limit unwanted nitrogen leaching into drinking water and safe resources. A probably more important challenge for wheat adaptation will be caused by global climate change. For a relative small percentage of the human population wheat grain proteins can cause a number of serious diseases including coeliac disease. Susceptible persons often have to completely avoid wheat, as well as rye and barley products. Methods for...
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  • wheat 小麦
  • grain 颗粒
  • baking 烤干
  • gluten 谷朊
  • breeding 育种
  • barley 大麦
  • protein 蛋白质
  • percentage 百分数
  • completely 完全
  • variety 变种