The Introgression of RNAi Silencing of γ-Gliadins into Commercial Lines of Bread Wheat Changes the Mixing and Technological Properties of the Dough

Open Access

Peer-reviewed

Research Article

Javier Gil-Humanes ,

* E-mail: javigil@ias.csic.es

Affiliation Department of Plant Breeding, Institute for Sustainable Agriculture (CSIC), Córdoba, Spain
⨯
Fernando Pistón,

Affiliation Department of Plant Breeding, Institute for Sustainable Agriculture (CSIC), Córdoba, Spain
⨯
María J. Giménez,

Affiliation Department of Plant Breeding, Institute for Sustainable Agriculture (CSIC), Córdoba, Spain
⨯
Antonio Martín,

Affiliation Department of Plant Breeding, Institute for Sustainable Agriculture (CSIC), Córdoba, Spain
⨯
Francisco Barro

Affiliation Department of Plant Breeding, Institute for Sustainable Agriculture (CSIC), Córdoba, Spain
⨯

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Wheat
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Principal component analysis
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Flour
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Bread
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Gluten
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Starches
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RNA interference
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Reversed-phase high performance liquid chromatography
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