Deletion of the low-molecular-weight glutenin subunit allele Glu-A3a of wheat (Triticum aestivumL.) significantly reduces dough strength and breadmaking quality

Table 3 Comparison of C-cell parameters of bread slices between CS and CS-n

Materials	Wrapper length	Slice brightness	Cell contrast	Number of cells	Cell density	Wall thickness	Cell diameter	Coarse/Fine clustering	Average cell elongation	Net cell elongation
CS	1910 ± 4**	140.5 ± 1.8	0.747 ± 0.006	3163 ± 23	0.012178 ± 0.000138*	3.2 ± 0.03*	15.51 ± 0.66*	0.102 ± 0.018	1.78 ± 0.01^*	1.33 ± 0.03^*
CS-n	1857 ± 7	137 ± 0.4	0.747 ± 0.001	3086 ± 45	0.012287 ± 0.000128	3.07 ± 0.04	14.27 ± 0.06	0.077 ± 0.001	1.7 ± 0.02	1.23 ± 0.04

**Highly significant difference (P < 0.001), *Significant difference (P < 0.05).

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