@inbook{296a32b934ca4a25af77ed165d073354,
title = "Improving wheat protein quality for breadmaking: The role of biotechnology",
abstract = "Biotechnology offers an opportunity to improve the breadmaking quality of wheat by changing the amounts of endogenous proteins, by expressing proteins from related species or by designing novel forms of proteins with specific properties. The major determinants of breadmaking performance are gluten proteins which account for about 80% of the total protein in white flour. Manipulation of high molecular weight (HMW) glutenin subunit genes by up- and down-regulation results in changes to functional properties.",
keywords = "Dough strength, Genetic engineering, Genetics, Gluten proteins, HMW subunits",
author = "Shewry, {P. R.} and Jones, {H. D.}",
year = "2012",
month = apr,
doi = "10.1533/9780857095695.1.237",
language = "English",
isbn = "9780857090607",
series = "Food Science, Technology and Nutrition",
publisher = "Elsevier",
pages = "237--258",
editor = "Cauvain, {Stanley P.}",
booktitle = "Breadmaking",
address = "Netherlands",
edition = "2",
}