Effect of glutenin subunits on the baking quality of Brazilian wheat genotypes
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , |
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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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 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
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 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
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 |
_version_ |
1754193305837502464 |