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: | Repositório Institucional da UNESP |
DOI: | 10.1590/1678-4499.636 |
Texto Completo: | http://dx.doi.org/10.1590/1678-4499.636 http://hdl.handle.net/11449/162711 |
Resumo: | 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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Repositório Institucional da UNESP |
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Effect of glutenin subunits on the baking quality of Brazilian wheat genotypeshigh and low molecular weight glutenin subunitsrheologybakingThis 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.Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Univ Estadual Paulista, Dept Engn & Tecnol Alimentos, Sao Paulo, SP, BrazilInst Agron Parana, Londrina, PR, BrazilEmbrapa Trigo, Passo Fundo, RS, BrazilUniv Estadual Paulista, Dept Engn & Tecnol Alimentos, Sao Jose Do Rio Preto, SP, BrazilUniv Estadual Paulista, Dept Engn & Tecnol Alimentos, Sao Paulo, SP, BrazilUniv Estadual Paulista, Dept Engn & Tecnol Alimentos, Sao Jose Do Rio Preto, SP, BrazilInst AgronomicoUniversidade Estadual Paulista (Unesp)Inst Agron ParanaEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)Costa, Mariana Souza [UNESP]Santos Scholz, Maria Brigida dosMiranda, Martha ZavarizLandi Franco, Celia Maria [UNESP]2018-11-26T17:28:17Z2018-11-26T17:28:17Z2017-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article11-22application/pdfhttp://dx.doi.org/10.1590/1678-4499.636Bragantia. Campinas: Inst Agronomico, v. 76, n. 1, p. 11-22, 2017.1678-4499http://hdl.handle.net/11449/16271110.1590/1678-4499.636S0006-87052017000100011WOS:000399405500002S0006-87052017000100011.pdfWeb of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengBragantiainfo:eu-repo/semantics/openAccess2023-12-11T06:15:42Zoai:repositorio.unesp.br:11449/162711Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T20:02:12.596863Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)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 Effect of glutenin subunits on the baking quality of Brazilian wheat genotypes Costa, Mariana Souza [UNESP] high and low molecular weight glutenin subunits rheology baking Costa, Mariana Souza [UNESP] 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 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 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 [UNESP] |
author_facet |
Costa, Mariana Souza [UNESP] Costa, Mariana Souza [UNESP] Santos Scholz, Maria Brigida dos Miranda, Martha Zavariz Landi Franco, Celia Maria [UNESP] Santos Scholz, Maria Brigida dos Miranda, Martha Zavariz Landi Franco, Celia Maria [UNESP] |
author_role |
author |
author2 |
Santos Scholz, Maria Brigida dos Miranda, Martha Zavariz Landi Franco, Celia Maria [UNESP] |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Inst Agron Parana Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA) |
dc.contributor.author.fl_str_mv |
Costa, Mariana Souza [UNESP] Santos Scholz, Maria Brigida dos Miranda, Martha Zavariz Landi Franco, Celia Maria [UNESP] |
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 |
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 |
2017-01-01 2018-11-26T17:28:17Z 2018-11-26T17:28:17Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1590/1678-4499.636 Bragantia. Campinas: Inst Agronomico, v. 76, n. 1, p. 11-22, 2017. 1678-4499 http://hdl.handle.net/11449/162711 10.1590/1678-4499.636 S0006-87052017000100011 WOS:000399405500002 S0006-87052017000100011.pdf |
url |
http://dx.doi.org/10.1590/1678-4499.636 http://hdl.handle.net/11449/162711 |
identifier_str_mv |
Bragantia. Campinas: Inst Agronomico, v. 76, n. 1, p. 11-22, 2017. 1678-4499 10.1590/1678-4499.636 S0006-87052017000100011 WOS:000399405500002 S0006-87052017000100011.pdf |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Bragantia |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
11-22 application/pdf |
dc.publisher.none.fl_str_mv |
Inst Agronomico |
publisher.none.fl_str_mv |
Inst Agronomico |
dc.source.none.fl_str_mv |
Web of Science reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1822180802778103808 |
dc.identifier.doi.none.fl_str_mv |
10.1590/1678-4499.636 |