Claim · model-written summary
Cys(J)60 reduced bread chewiness by 69.1%.
- Taxon
- wheat
Triticum aestivume1 - Treatment
- Cys(J)60e0
- Outcome
- bread chewinesse0
- Direction
- decreasee0
- Value
- 69.1%e0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a decrease of 69.3% and 69.1% in bread hardness and bread chewiness was found under Cys(J)60”
e1“flour quality in wheat”
Title
Jian Cai; Fujuan Zang; Liang Xin; et al. Foods 2022. doi:10.3390/foods11203252
Other claims from this paper (15)
- Intervention effect Jointing stage fertilizer improved protein quality more than basal fertilizer.
- Intervention effect Cys(J)60 was best for albumin, gliadin and HMW-GS content.
- Intervention effect Cys(J)60 increased grain yield by 7.9% versus control.
- Intervention effect Cys(J)60 increased glutenin content by 24.4% versus control.
- Intervention effect Cys(J)60 increased GMP by 43.5% versus control.
- Intervention effect Cys(J)60 increased LMW-GS by 22.7% versus control.
- Intervention effect Cys(J)60 increased sulfur content by 36.4% versus control.
- Intervention effect Cys(J)60 increased wet gluten content by 38.6%.
- Intervention effect Cys(J)60 increased dry gluten content by 10.9%.
- Intervention effect Cys(J)60 increased sedimentation volume by 60.5%.
- Intervention effect Cys(J)60 increased bread specific volume by 109.8%.
- Intervention effect Cys(J)60 reduced bread hardness by 69.3%.
- Intervention effect Jointing stage sulfur application had larger grain protein and flour quality effects than basal application.
- Intervention effect Cysteine performed better than inorganic sulfur.
- Recommendation The authors recommend sufficient sulfur at jointing to enhance grain protein and flour quality.