ISSN:
1432-2242
Keywords:
Wheat flour protein content
;
Gliadins
;
Glutenins
;
Extensograph tests
;
Bread-making quality
Source:
Springer Online Journal Archives 1860-2000
Topics:
Biology
Notes:
Summary The effects of allelic variation at Gli-A1, GluA3 and Glu-A1 loci coding for gliadins, LMW glutenin subunits and HMW glutenin subunits on dough resistance and extensibility was analysed in 56 F2-derived F6 families from a cross between bread wheats MKR(111/8) and ‘Kite’. Extensograph data from two sites giving widely different flour protein levels (approximately 7% and 14%) revealed that the Glu-A3m and Glu-A1b alleles were associated with larger effects on dough resistance and extensibility than the null alleles Glu-A3k and GluA1c, respectively, and moreover, their effects were additive at both protein levels. The effect of the LMW glutenin allele Glu-A3m on both dough resistance and dough extensibility was relatively larger than that of the HMW glutenin allele Glu-A1b at both sites. Variation at the Gli-A1 locus did not appear to contribute towards dough strength. The results also showed the large effect of flour protein content on dough properties.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF00292316
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