Physicochemical Prop r

Soft wheat (Triticum aestivum L.) quality tests (millin (amylose concentration, X-ray diffractograms, th determined for eight granule-bound starch synthase background. Lines carrying two null alleles showed r single null and wild-type lines. Milling and baking (triple null) and the other genotypes. Waxy lines sho capacity; even though, the protein concentration wa and single null lines. The typical A-type patterns of X Waxy starch showed higher crystallinity than non-wax showed distinctive differences among the eight genot lower peak temperature and shorter peak time than t baking quality of waxy wheat can not be predicted interactions based on biochemical analysis betw amylopectin, damaged starch) of partially and fully quality can be predicted. Furthermore, waxy whea soft wheat products; however, distinct properties of w use in novel applications. Also, double null and single for speci®c end-use products