The influence of Glu‐1 and Glu‐3 loci on dough rheology and bread‐making properties in wheat (Triticum aestivum L.) doubled haploid lines

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Abstract
BACKGROUND: The major determinants of wheat quality are Glu‐1 and Glu‐3 glutenin loci and environmental factors. Additive effects of alleles at the Glu‐1 and Glu‐3 loci, as well as their interactions, were evaluated for dough rheology and baking properties in four groups of wheat doubled haploid lines differing in high‐ and low‐molecular‐weight glutenin composition.RESULTS: Flour quality, Reomixer (Reologica Instruments, Lund, Sweden), dough extension, Farinograph (Brabender GmbH, Duisburg, Germany) and baking parameters were determined. Groups of lines with the alleles Glu‐A3b and Glu‐B3d were characterized by higher values of dough and baking parameters compared to those with the Glu‐A3e and Glu‐B3a alleles. Effects of interactions between allelic variants at the Glu‐1 and Glu‐3 loci on Reomixer parameters, dough extension tests and baking parameters were significant, although additive effects of individual alleles were not always significant.CONCLUSION: The allelic variants at Glu‐B3 had a much greater effect on dough rheological parameters than the variants at Glu‐A3 or Glu‐D3 loci. The effect of allelic variations at the Glu‐D3 loci on rheological parameters and bread‐making quality was non‐significant, whereas their interactions with a majority of alleles at the other Glu‐1 × Glu‐3 loci were significant. © 2017 Society of Chemical Industry
Funding Information
  • Narodowe Centrum Badań i Rozwoju (PBS2/B8/0/2013)

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