Effect of glutenin subunits on the baking quality of Brazilian wheat genotypes

Detalhes bibliográficos
Autor(a) principal: Costa,Mariana Souza
Data de Publicação: 2017
Outros Autores: Scholz,Maria Brígida dos Santos, Miranda,Martha Zavariz, Franco,Célia Maria Landi
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Bragantia
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052017000100011
Resumo: ABSTRACT This study aimed to evaluate the effect of the high and low molecular weight glutenin subunits on the grain traits of sixteen Brazilian wheat genotypes. Grain hardness index, milling traits, physicochemical and rheological properties of the flour, and specific volume and firmness of the bread were evaluated. Physicochemical properties of the flour were not influenced by glutenin subunits. Genotypes with subunits at the Glu-B1 (17+18 or 7+8), Glu-D1 (5+10), and Glu-A3 (b) were associated with strong flours and bread with high specific volume and low firmness. The subunits at the Glu-A1 and Glu-B3 had no effect on the rheological properties of the dough and bread quality, while the subunit 2+12 at Glu-D1 negatively affected the resistance to extension, and specific volume and firmness of the bread. Specific volume and firmness of the bread were influenced by the rheological properties of the dough, while the flour protein content was not important to define wheat quality. The identification of glutenin subunits at different loci along with the rheological tests of the flour are fundamental in estimating the potential use of different materials developed in wheat breeding.
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spelling Effect of glutenin subunits on the baking quality of Brazilian wheat genotypeshigh and low molecular weight glutenin subunitsrheologybakingABSTRACT This study aimed to evaluate the effect of the high and low molecular weight glutenin subunits on the grain traits of sixteen Brazilian wheat genotypes. Grain hardness index, milling traits, physicochemical and rheological properties of the flour, and specific volume and firmness of the bread were evaluated. Physicochemical properties of the flour were not influenced by glutenin subunits. Genotypes with subunits at the Glu-B1 (17+18 or 7+8), Glu-D1 (5+10), and Glu-A3 (b) were associated with strong flours and bread with high specific volume and low firmness. The subunits at the Glu-A1 and Glu-B3 had no effect on the rheological properties of the dough and bread quality, while the subunit 2+12 at Glu-D1 negatively affected the resistance to extension, and specific volume and firmness of the bread. Specific volume and firmness of the bread were influenced by the rheological properties of the dough, while the flour protein content was not important to define wheat quality. The identification of glutenin subunits at different loci along with the rheological tests of the flour are fundamental in estimating the potential use of different materials developed in wheat breeding.Instituto Agronômico de Campinas2017-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052017000100011Bragantia v.76 n.1 2017reponame:Bragantiainstname:Instituto Agronômico de Campinas (IAC)instacron:IAC10.1590/1678-4499.636info:eu-repo/semantics/openAccessCosta,Mariana SouzaScholz,Maria Brígida dos SantosMiranda,Martha ZavarizFranco,Célia Maria Landieng2017-04-05T00:00:00Zoai:scielo:S0006-87052017000100011Revistahttps://www.scielo.br/j/brag/https://old.scielo.br/oai/scielo-oai.phpbragantia@iac.sp.gov.br||bragantia@iac.sp.gov.br1678-44990006-8705opendoar:2017-04-05T00:00Bragantia - Instituto Agronômico de Campinas (IAC)false
dc.title.none.fl_str_mv Effect of glutenin subunits on the baking quality of Brazilian wheat genotypes
title Effect of glutenin subunits on the baking quality of Brazilian wheat genotypes
spellingShingle Effect of glutenin subunits on the baking quality of Brazilian wheat genotypes
Costa,Mariana Souza
high and low molecular weight glutenin subunits
rheology
baking
title_short Effect of glutenin subunits on the baking quality of Brazilian wheat genotypes
title_full Effect of glutenin subunits on the baking quality of Brazilian wheat genotypes
title_fullStr Effect of glutenin subunits on the baking quality of Brazilian wheat genotypes
title_full_unstemmed Effect of glutenin subunits on the baking quality of Brazilian wheat genotypes
title_sort Effect of glutenin subunits on the baking quality of Brazilian wheat genotypes
author Costa,Mariana Souza
author_facet Costa,Mariana Souza
Scholz,Maria Brígida dos Santos
Miranda,Martha Zavariz
Franco,Célia Maria Landi
author_role author
author2 Scholz,Maria Brígida dos Santos
Miranda,Martha Zavariz
Franco,Célia Maria Landi
author2_role author
author
author
dc.contributor.author.fl_str_mv Costa,Mariana Souza
Scholz,Maria Brígida dos Santos
Miranda,Martha Zavariz
Franco,Célia Maria Landi
dc.subject.por.fl_str_mv high and low molecular weight glutenin subunits
rheology
baking
topic high and low molecular weight glutenin subunits
rheology
baking
description ABSTRACT This study aimed to evaluate the effect of the high and low molecular weight glutenin subunits on the grain traits of sixteen Brazilian wheat genotypes. Grain hardness index, milling traits, physicochemical and rheological properties of the flour, and specific volume and firmness of the bread were evaluated. Physicochemical properties of the flour were not influenced by glutenin subunits. Genotypes with subunits at the Glu-B1 (17+18 or 7+8), Glu-D1 (5+10), and Glu-A3 (b) were associated with strong flours and bread with high specific volume and low firmness. The subunits at the Glu-A1 and Glu-B3 had no effect on the rheological properties of the dough and bread quality, while the subunit 2+12 at Glu-D1 negatively affected the resistance to extension, and specific volume and firmness of the bread. Specific volume and firmness of the bread were influenced by the rheological properties of the dough, while the flour protein content was not important to define wheat quality. The identification of glutenin subunits at different loci along with the rheological tests of the flour are fundamental in estimating the potential use of different materials developed in wheat breeding.
publishDate 2017
dc.date.none.fl_str_mv 2017-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052017000100011
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052017000100011
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-4499.636
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eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto Agronômico de Campinas
publisher.none.fl_str_mv Instituto Agronômico de Campinas
dc.source.none.fl_str_mv Bragantia v.76 n.1 2017
reponame:Bragantia
instname:Instituto Agronômico de Campinas (IAC)
instacron:IAC
instname_str Instituto Agronômico de Campinas (IAC)
instacron_str IAC
institution IAC
reponame_str Bragantia
collection Bragantia
repository.name.fl_str_mv Bragantia - Instituto Agronômico de Campinas (IAC)
repository.mail.fl_str_mv bragantia@iac.sp.gov.br||bragantia@iac.sp.gov.br
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