Engineering high alpha-amylase levels in wheat grain lowers Falling Number but improves baking properties

Ral, Jean-PhilippeWhan, AlexLarroque, Oscarleyne, EmmettPritchard, Jenifer RDielen, Anne-SophieHowitt, Crispin AMorell, Matthew K.Newberry , Marcus2015-12-101467-7644http://hdl.handle.net/1885/70191Summary: Late maturity α-amylase (LMA) and preharvest sprouting (PHS) are genetic defects in wheat. They are both characterized by the expression of specific isoforms of α-amylase in particular genotypes in the grain prior to harvest. The enhanced expreEngineering high alpha-amylase levels in wheat grain lowers Falling Number but improves baking properties201510.1111/pbi.123902015-12-10