|Breadbaking quality of selected durum wheat genotypes and its relationship with high molecular weight glutenin subunits allelic variation and gluten protein polymeric composition. Cereal Chemistry 77:230-236
|Ammar,K., Konstad,W.E. and Morris,C.F.
Oregon State University Crop and Soil Science Dept and USDA-ARS Western Wheat Quality Lab
|Twenty-seven durum wheat genotypes
originating from different geographical areas, all expressing LMW-2 at Glu-B3,
and five bread wehats were evaluated for flour mixing properties, dough physical
characteristics and baking performance. Gluten polymeric composition was studied
using size-excusion HPCL of unreduced flour protein extracts. As a group, durum
wheats had poorer baking quality than bread wehats in spite of higher protein
and total polymer concentrations. Durum wheats exhibited weaker gluten characteristics,
which could generally be attributed to a reduced proportion of SDS-unextractable
polymer, and produced less extensible doughs than did bread wheats. However,
substantial variation in breakmaking quality attributes was observed among durum
genotypes. Better baking performance was generally associated with greater dough
extensibility and protein content, but not with gluten strength related parameters.
Extensibility did not correlate with gluten strength or SE-HPLC parameters.
Genotypes expressing high molecular weight glutenin subunitys (HMW-GS) 6+8 exhibited
better overall breadmaking quality compared wtih those expressing HMW-GS 7+8
or 20. Whereas differences between genotypes expressing HMW-GS 6+8 and those
carrying HMW-GS 7+8 could only be attributed to variations in extensibility,
the generally inferior baking performance of the HMW-GS 20 group relative to
the HMW-GS 6+8 group could be attributed to both weaker and less extensible
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