Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality

文献类型： 外文期刊

第一作者： Zhang, Pingping

作者： Zhang, Pingping;Jondiko, Tom O.;Awika, Joseph M.;Zhang, Pingping;Tilley, Michael;Awika, Joseph M.

作者机构：

关键词： common wheat;glutenin subunits;dough;steamed bread;allele deletion

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： BACKGROUND: Steamed bread is a popular staple food in Asia with different flour quality requirements from pan bread. Little is known about how glutenin characteristics affect steamed bread quality. This work investigated how deletions of highmolecularweight glutenin subunits (HMWGS) influence gluten properties and Chinese steamed bread quality using 16 wheat lines grown in Texas. RESULTS: Although similar in protein content (134140 mg gp#), gluten composition and dough properties differed widely among the lines. Compared with nondeletion lines, deletion lines had lower (P < 0.05) unextractable polymeric protein (294 vs 470 mg gp#), HMWGS/lowmolecularweight glutenin subunit ratio (0.25 vs 0.41), dough force to extend (0.16 vs 0.44 N) and mixing peak time (2.03 vs 4.52 min). Deletion lines with HMWGS composition of 2*/17+_/5+_ and 2*/17+_/2+12 showed moderate gluten strength (mixing peak time, 1.962.94 min; force to extend, 0.180.23 N) and high dough extensibility (106129 mm). These lines also produced good steamed bread quality (score, 60.865.0) with good elasticity and crumb structure. CONCLUSION: Deletion at GluB1y and/or GluD1y loci in highstrength hard wheat produced good dough properties for steamed bread. This suggests that wheat functionality for steamed bread can be improved by manipulating HMWGS composition. pb 2014 Society of Chemical Industry

分类号： S

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