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GrainGenes Reference Report: JCS-19-243

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Reference	JCS-19-243
Title	Relationships between chromosome 1 B-encoded glutenin subunit compositions and bread-making quality characteristics of some durum wheat (Triticum turgidum) cultivars
Journal	Journal of Cell Science
Year	1994
Volume	19
Pages	243-249
Author	Pena R Zarco-Hernandez J Amaya-Celis A Mujeeb-Kazi A
Abstract	The high and low Mr glutenin subunit compositions controlled by the Glu-1 loci and the Glu-B3 locus, respectively) and the bread-making quality characteristics of 26 durum wheat (Triticum turgidum) genotypes were determined The relationships between quality parameters and Glu-b] and Glu-b3 controlled glutenin subunit composition were also investigated The Glu-A1-controlled null allele was present in all the genotypes High Mr subunits 20, 6 + 8 and 7 + 8 occurred in similar proportions in the cultivars analysed The Glu-B3 low Mr allelic variants, LMW-1 and LMW-2, were both represented, with LMW-1 being present in lower proportion Flour protein, SDS-sedimentation volume, dough strength (Alveograph W value), dough mixing time and bread loaf volume varied among the genotypes Most samples had high Alveograph tenacity/extensibility (P/G) ratios, typical of tenacious gluten character. SDS-sedimentation volume, dough strength, dough mixing time and bread loaf volume were all interrelated. An association with flour protein content was observed only for mixing time, while the Alveograph tenacity/extensibility ratio was not correlated with the other parameters. Comparisons within the Glu-B1 and Glu-B3 loci indicated that the high Mr subunit 7 + 8 and the low Mr subunit LMW-2 had significantly greater beneficial effects on gluten strength and bread-making quality than the high Mr subunits 6 + 8 or 20' and the low Mr subunit LMW-1, respectively. High M, subunit 6 + 8 had greater beneficial effects on quality than subunit 20.
Keyword	baking-quality [ Show all 7 ]

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