Advanced science (Weinheim, Baden-Wurttemberg, Germany)
Modulating Purothionin Accumulation and Signal Peptide Cleavage Fine-Tunes Wheat Flour Gluten Properties to Improve Cookie-Making Quality.
Yijie Liu, Siyuan Chang, Zhaoheng Zhang, Tianqi Kang, Mingde Liu, Yuan Zong, Fei Ni, Yinguang Bao, Ruijie Zhang, Xiaobang Zhang, Jinkun Du, Mingming Xin, Zhaorong Hu, Jie Liu, Zhongfu Ni
Published: 202610.1002/advs.202512581
Abstract
In contrast to many wheat (Triticum aestivum)-based products that benefit from strong gluten development, cookies benefit from weaker gluten. However, the development of wheat varieties that produce flour optimal for cookie making remains limited. In…
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