Gliadin and Glutenin: The Unique Balance of Wheat Quality
Editors: Colin Wrigley, Food Science Austrailia and Wheat CRC, North Ryde, NSW, Austrailia
Ferenc Békés, CSIRO Plant Industry, Canberra, ACT Australia, and
Walter Bushuk, University of Manitoba, Winnipeg, MB, Canada
ISBN: 978-1-891127-51-9
Section I — Introduction
Page 1
Chapter 1: Gluten: A Balance of Gliadin and Glutenin
C.W. Wrigley, F. Békés, and W. Bushuk
Pages 3-32
Section II — Gliadin
Pages 33-34
Chapter 2: Gliadins of Common Wheat: Polymorphism and Genetics
E.V. Metakovsky, G.P. Branlard, and R.A. Graybosch
Pages 35-84
Chapter 3: Gliadin Alleles in Wheat: Identification and Applications
E.V. Metakovsky and R.A. Graybosch
Pages 85-114
Chapter 4: Some Gli Alleles Related to Common Wheat Dough Quality
G.P. Branlard and E.V. Metakovsky
Pages 115-139
Section III — Glutenin
Pages 139-140
Chapter 5: The High-Molecular-Weight Subunits of Glutenin
P.R. Shewry, N.G. Halford, and D. Lafiandra
Pages 143-169
Chapter 6: Low-Molecular-Weight Glutenin Subunits: Insights into this Abundant Subunit Group Present in Glutenin Polymers
A. Juhász and M.C. Gianibelli
Pages 171-212
Chapter 7: The Polymeric Glutenins
H. Wieser, W. Bushuk, and F. MacRitchie
Pages 213-240
Section IV — Practical Uses of Gluten-Composition Knowledge
Pages 241-242
Chapter 8: Prediction of Dough Properties for Bread Wheats
G.B. Cornish, F. Békés, H.A. Eagles, and P.I. Payne
Pages 243-280
Chapter 9: Chemistry, Genetics and Prediction of Dough Strength and End-Use Quality in Durum Wheat
M.D. Oak and J.E. Dexter
Pages 281-305
Chapter 10: Genotype Identification
S. Uthayakumaran, C.W. Wrigley, I.L. Batey, W. Bushuk, and G.L. Lookhart
Pages 307-331
Chapter 11: Diagnostic Markers for Quality
C.A. Howitt, K.R. Gale, and A. Juhász
Pages 333-361
Chapter 12: Genetic Manipulation of Gluten Structure and Function
P.R. Shewry, D. Lafiandra, L. Tamás, and F. Békés
Pages 363-385
Chapter 13: Medical Applications of Gluten-Composition Knowledge
R.P. Anderson and H. Wieser
Pages 387-409
Section V — A Wider View of Wheat Quality
Pages 411-412
Chapter 14: Proteins that Complement the Roles of Gliadin and Glutenin
B.L. Jones, C.F. Morris, F. Békés, and C.W. Wrigley
Pages 413-446
Chapter 15: Manipulation of the Gliadin-Glutenin Balance
C.W. Wrigley, F. Békés, Colin R. Cavanagh, and W. Bushuk
Pages 447-451
Appendix and Back Matter
C. W. Wrigley, F. Békés, C.R. Cavanagh, and W. Bushuk
Pages 453-466
