کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4515994 1322338 2013 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of high molecular weight glutenins and rye translocations on soft wheat flour cookie quality
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم زراعت و اصلاح نباتات
پیش نمایش صفحه اول مقاله
Effect of high molecular weight glutenins and rye translocations on soft wheat flour cookie quality
چکیده انگلیسی


• Association of HMW-GS with physicochemical flour properties and cookie quality.
• Glu-A1 and rye-wheat translocation had strong influence on cookie quality.
• The null allele at Glu-A1 locus presented the highest cookie factor.
• Genotypes with no rye translocations presented flours with higher cookie factor.
• SRCsuc, SRC carb, PS, DS and protein were better CF predictors.

The influence of high molecular weight glutenin subunits (HMW-GS) on wheat breadmaking quality has been extensively studied but the effect of different Glu-1 alleles on cookie quality is still poorly understood. This study was conducted to analyze the effect of HMW-GS composition and wheat-rye translocations on physicochemical flour properties and cookie quality of soft wheat flours. Alleles encoded at Glu-A1, Glu-B1 and Glu-D1 locus had a significant effect over physicochemical flour properties and solvent retention capacity (SRC) profile. The null allele for Glu-A1 locus presented the highest cookie factor observed (CF = 7.10), whereas 1BL/1RS and 1AL/1RS rye translocations had a negative influence on CF. The three cultivars that showed the highest CF (19, 44 and 47) had the following combination: Glu-A1 = null, Glu-B1 = 7 + 8, Glu-D1 = 2 + 12 and no secalins. Two prediction equations were developed to estimate soft wheat CF: one using the HMW-GS composition and the other using physicochemical flour parameters, where SRCsuc, SRC carb, water-soluble pentosans, damaged starch and protein turned out to be better CF predictors. This data suggests that grain protein allelic composition and physicochemical flour properties can be useful tools in breeding programs to select soft wheat of good cookie making quality.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 58, Issue 3, November 2013, Pages 424–430
نویسندگان
, , , , ,