Catalog Home Page

Allelic variation at the Glu-D3 locus in Chinese bread wheat and effects on dough properties, pan bread and noodle qualities

Peña, R.J., Xia, X.C., Liu, J.J., Ma, W.ORCID: 0000-0002-1264-866X, He, Z.H. and Liu, L. (2009) Allelic variation at the Glu-D3 locus in Chinese bread wheat and effects on dough properties, pan bread and noodle qualities. Cereal Research Communications, 37 (1). pp. 57-64.

Link to Published Version: http://dx.doi.org/10.1556/CRC.37.2009.1.7
*Subscription may be required

Abstract

Glutenin subunit alleles at the Glu-D3 locus and their effects on dough properties, pan bread, and dry white Chinese noodle (DWCN) qualities were investigated using 106 winter and facultative wheat cultivars and advanced lines. Allele Glu-D3c (42.5%) was the most frequent glutenin subunit, followed by Glu-D3b (25.5%) and Glu-D3a (23.6%). Glu-D3d and Glu-D3f occurred in only three and six cultivars, respectively. The effect of Glu-D3 was significant forDWCNquality, accounting for up to 16% of the variation, but there were no significant differences between individual Glu-D3 alleles on dough properties and qualities of DWCNand pan bread. Interaction effects Glu-A1 x Glu-D3 and Glu-B1 x Glu-D3 were significant for DWCN quality and loaf volume. More work is needed to understand the effects of Glu-D3 variation on the determination of dough properties and end-use quality.

Item Type: Journal Article
Murdoch Affiliation: Western Australian State Agricultural Biotechnology Centre
Publisher: Akadémiai Kiadó.
Copyright: © 2009 Akadémiai Kiadó
URI: http://researchrepository.murdoch.edu.au/id/eprint/7875
Item Control Page Item Control Page