GrainGenes Reference Report: CCM-79-301
Reference
CCM-79-301
Title
Synergistic and additive effects of three high molecular weight glutenin subunit loci. II. Effects on wheat dough functionality and end-use quality
Journal
Cereal Chemistry
Year
2002
Volume
79
Pages
301-307
Author
Beasley HL
[ Show all 7 ]
Abstract
Summary: Understanding the relationship between basic and applied rheological parameters and the contribution of wheat flour protein content and composition in defining these parameters requires information on the roles of individual flour protein components. The high molecular weight glutenin subunit (HMW-GS) proteins are major contributors to dough strength and stability. This study focused on eight homozygous wheat lines derived from the bread wheat cvs. Olympic and Gabo with systematic deletions at each of three HMW-GS encoding gene loci, Glu-A1, Glu-B1, and Glu-D1. Flour protein levels were adjusted to a constant 9% by adding starch. Functionality of the flours was characterized by small-scale methods (2-g mixograph, microextension tester). End-use quality was evaluated by 2-g microbaking and 10-g noodle-making procedures. In this sample set, the Glu-D1 HMW-GS (5+10) made a significantly larger contribution to dough properties than HMW-GS coded by Glu-B1 (17+18), while subunit 1 coded by Glu-A1 made the smallest contribution to functionality. These differences remained after removing variations in glutenin-to-gliadin ratio. Correlations showed that both basic rheological characteristics and protein size distributions of these flours were good predictors of several applied rheological and end-use quality tests
Keyword
additive effects
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GrainGenes is a product of the Agricultural Research Service of the US Department of Agriculture.
GrainGenes Reference Report: CCM-79-301
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GrainGenes is a product of the Agricultural Research Service of the US Department of Agriculture. | |||