
Keywords: HMW-GS، واحد های گلوتنین با وزن مولکولی بالا; Breadmaking; Dough development; Gas bubble stability; Genetics of wheat proteins1B/1R, wheat/rye translocation lines; HMW-GS, high molecular weight glutenin subunits; LMW-GS, low molecular weight glutenin subunits; MWD, molecular weight distribution; SDS-