Figure 1.
Reduced-gliadin bread: physical properties.
(A) Loaves and slices of wild-type BW208, reduced-gliadin line D793, and rice. (B) Physical properties of bread loaves obtained from wild-type lines, reduced-gliadin lines, and rice. Lines with the same letter indicate that no significant differences exist among them as determined by the Tukey HSD post hoc all-pairwise comparison test (P<0.05).
Figure 2.
Reduced-gliadin bread: organoleptic and nutritional properties.
(A) Descriptive sensory analysis. Lines with the same letter indicate that no significant differences exist among them as determined by the Tukey HSD post hoc all-pairwise comparison test (P<0.05). Sensory scale ranges from 1–9. Wheat wild types are represented by black bars, reduced-gliadin lines are represented by white bars, and rice is represented by gray bars. (B) Box-and-whisker plot of lysine content (%) in wild types and reduced-gliadin lines. Dark grey boxes represent the wild-type lines. Significant differences between reduced-gliadin lines and their respective controls are indicated in pale grey (P<0.1), and white (P<0.05).
Figure 3.
Dough microstructure in reduced-gliadin and wild-type wheat lines.
SEM was carried out at 1000x and 3000x magnifications in wild type BW208 (A), and reduced-gliadin lines E82 (B), and D894 (C). Arrows indicate starch granules covered by gluten in panel (A), and naked starch granules in panels (B) and (C).
Table 1.
Gluten content in flour and bread loaves, and estimated maximum tolerable daily intake of bread from wild types and reduced-gliadin lines.