Characterization of Diploid Wheat Flour and its Possible Practical Use.

The application of flour is determined by the composition of its starch and storage proteins. Previously isolated diploid wheat is known to be amylose-free and possesses the same amylopectin structure as the wild-type. To reveal its characteristics, starch, protein, lipid, fiber, gluten, and allergen contents and rheological properties were analyzed and compared to its parental wild-type diploid wheat and commercially available hexaploid wheats.

Identification of a Point Mutation in the Granule-bound Starch Synthase I Gene () in a Diploid Wheat Mutant and Design of Molecular Markers for Backcrossing.

In cereals, granule-bound starch synthase I (GBSSI)-deficient mutants accumulate glutinous (amylose-free) starch in their storage tissues. The amylose-free starch produced by () mutants of hexaploid bread wheat ( L.) is used in cakes and breads.