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Abstract
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 gluten characteristics.
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