Structural analyses of seed storage proteins of wild species for improvement of wheat end-use quality, and its use for breeding

日本有各种面粉加工食品，如面包、面条和蛋糕。我们根据不同的用途使用不同面团强度的面粉。在这项研究中，我们从能够与小麦杂交的野生种中寻找一个与面团强度相关的新基因和蛋白质。结果，我们发现了能够制造结实面团的新基因，并通过杂交将它们引入小麦中。这些品种可用于改进要求面团结实的面包制作工艺。

There are a variety of flour processed foods such as bread, noodles and cakes in Japan. We are using flour with different dough strength according to the usage. In this study, we looked for a new gene and the protein that related to dough strength from the wild species that was able to be crossed with wheat. As a result, we found new genes that were able to make the strong dough, and introduced them into wheat by crossing. These cultivars might be useful for the improvement of bread-making from which the strong dough is requested.