Does Late Maturity Alpha-Amylase Impact Wheat Baking Quality?

Does Late Maturity Alpha-Amylase Impact Wheat Baking Quality?

Late maturity α-amylase (LMA) and pre-harvest sprouting (PHS) are both recognized as environmentally induced grain quality defects resulting from abnormally high levels of α-amylase. LMA is a more recently identified quality issue that is now receiving increasing attention worldwide and whose preval...

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Bibliographic Details
Main Authors: Marcus Newberry, Alexander B. Zwart, Alex Whan, Jos C. Mieog, May Sun, Emmett Leyne, Jenifer Pritchard, Sergio Nicolas Daneri-Castro, Kutty Ibrahim, Dean Diepeveen, Crispin A. Howitt, Jean-Philippe F. Ral
Format: Article
Language:English
Published: Frontiers Media S.A. 2018-09-01
Series:Frontiers in Plant Science
Subjects:
late maturity alpha-amylase
baking
Falling Number
wheat
end product quality
Online Access:https://www.frontiersin.org/article/10.3389/fpls.2018.01356/full

Internet

https://www.frontiersin.org/article/10.3389/fpls.2018.01356/full

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