Table 3.
End-use quality data for flour from non-transgenic and transgenic lines
| Plant | Treatment | Flour protein (%) 1,2 | Corrected mix time (min) 1 | Mix tolerance 1,3 | Loaf volume (cc) 1 | SDS sedimentation (ml) 1 |
|---|---|---|---|---|---|---|
| Non-transgenic | Minus Fertilizer | 9.1 (0.3) | 1.6 (0.2) | 2.0 (0.0) | 683.3 (25.2) | 29.3 (0.7) |
| Transgenic 35b | Minus Fertilizer | 8.7 ( 0.1) | 1.5 (0.4) | 2.3 (0.6) | 678.3 (5.8) | 30.7 (0.3) |
| Transgenic 45a | Minus Fertilizer | 9.2 (0.2) | 1.9 (0.1) | 3.0 (0.0) | 715.0 (17.3) | 32.4 (0.5) |
| Non-transgenic | Plus Fertilizer | 16.0 (0.2) | 2.4 (0.2) | 2.3 (0.6) | 928.3 (20.2) | 63.1 (0.3) |
| Transgenic 35b | Plus Fertilizer | 16.5 (0.2) | 3.5 (0.3) | 4.0 (0.0) | 976.7 (2.9) | 66.4 (0.1) |
| Transgenic 45a | Plus Fertilizer | 15.4 (0.4) | 3.6 (0.2) | 4.0 (0.0) | 923.3 (2.9) | 69.4 (0.1) |
1Averages and (standard deviations) from flour samples from three biological replicates are reported. 2Based on 14% moisture. 3Recorded on a 0-6 scale with 6 having the greatest tolerance.