Bread Making Characteristics of the Whole Grain Flour made from Wheat Glu-1Dx5 Gene Transferred Rice

Abstract

We examined the bread-making quality of whole grain flour of rice cultivar Fatmawati with wheat glutenin gene Glu-1Dx5 transferred. Bread made from wheat glutenin gene transferred rice flour was equivalent to that from the flour of wheat cultivar Norin 61 and from Koshihikari rice flour mixed with gluten. No obvious difference was seen by griadin addition to the gene transferred rice flour. These results suggested that the bread-making quality of rice flour could be improved by transfer of the wheat glutenin gene Glu-1Dx5.