Effects of glutenins (Glu-1 and Glu-3) allelic variation on dough properties and bread-making quality of CIMMYT bread wheat breeding lines

Guzmán, Carlos; Crossa, José; Mondal, Suchismita; Govindan, Velu; Huerta, Julio; Crespo‐Herrera, Leonardo; Vargas, Mateo; Singh, Ravi P.; Ibba, María Itria

doi:10.1016/j.fcr.2022.108585

Cited by 27 publications

(28 citation statements)

References 28 publications

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“…Based on the earlier reports it was inferred that Glu-A3 contributes majorly and has a strong positive effect on the wheat quality when present along with the HMW-GS. Thus, based on the earlier and current findings, the dough strength ranking for Glu-A3 can be given as GluA3d > GluA3b > GluA3c > GluA3f > GluA3a > GluA3e, while that for Glu-B3 it can be given as (Guzmán, Crossa, et al, 2022;Rai et al, 2019;Rasheed et al, 2014). The effect of Glu-D3 on the quality traits is not well studied.…”

Section: Relationship Between Lmw-gs and Wheat Grain Qualitymentioning

confidence: 95%

“…Likewise, Glu‐B3h allele has a positive effect on quality parameters such as loaf volume, dough strength, and mixing properties (X. Zhang et al, 2012). The Glu‐A3e, Glu‐B3j LMW alleles impart negative effects on the quality parameters and hence are linked to poor bread baking quality traits (Guzmán, Crossa, et al, 2022).…”

Section: The Glutenin Protein Network In the Bakingmentioning

confidence: 99%

“…Thus, based on the earlier and current findings, the dough strength ranking for Glu‐A3 can be given as GluA3d > GluA3b > GluA3c > GluA3f > GluA3a > GluA3e , while that for Glu‐B3 it can be given as GluB3b = GluB3d = GluB3g > GluB3h > GluB3a > GluB3c > GluB3j . The dough extensibility ranking for Glu‐A3 is as GluA3c > GluA3f ≥ GluA3b > GluA3e and for Glu‐B3 is given as GluB3i > GluB3g = Glu‐B3f > GluB3h > GluB3a ≥ GluB3b > GluB3d > B3j (Guzmán, Crossa, et al, 2022; Rai et al, 2019; Rasheed et al, 2014). The effect of Glu‐D3 on the quality traits is not well studied.…”

Section: The Glutenin Protein Network In the Bakingmentioning

confidence: 99%

“…Whereas in the case of cookies and flat breads, gluten provides high extensibility to the flour required to make good quality cookies. For making pastas and some noodles, it acts as a good cohesive agent to extrude the dough and form desired shape (Guzmán, Ibba, et al, 2022).…”

Section: Wheat Endosperm Proteinsmentioning

confidence: 99%

“…Zhang et al, 2012). The Glu-A3e, Glu-B3j LMW alleles impart negative effects on the quality parameters and hence are linked to poor bread baking quality traits (Guzmán, Crossa, et al, 2022).…”

Section: Relationship Between Lmw-gs and Wheat Grain Qualitymentioning

confidence: 99%

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Recent developments on the contribution of glutenin and puroindoline proteins to improve wheat grain quality

Rai

Han

2022

Cereal Chem

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Background and Objectives: Wheat is most staple food crop for making different end products. The major factors determining the wheat flour end-use are glutenins and puroindolines. It is very important to identify the composition, variation, and functional characteristics of these key factors. Findings: The glutenin subunits comprise two subgroups-high molecular weight glutenin subunits (HMW-GS), and low molecular weight glutenin subunits (LMW-GS). Puroindolines genes depict a wide diversity of both PINA and PINB allelic forms. The prevalence and relative proportions of these types may vary depending on several genetic and environmental factors. Conclusion:Current review summarizes recently published research on the impact of glutenin genes governing gluten strength and puroindolines genes related to grain softness. It encompasses recent reports on the development of DNA-based molecular markers utilized to identify novel alleles associated with HMW-GS, LMW-GS, and puroindoline genes in diverse wheat genotypes.

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Section: Relationship Between Lmw-gs and Wheat Grain Qualitymentioning

confidence: 95%

Section: The Glutenin Protein Network In the Bakingmentioning

confidence: 99%

Section: The Glutenin Protein Network In the Bakingmentioning

confidence: 99%

Section: Wheat Endosperm Proteinsmentioning

confidence: 99%

Section: Relationship Between Lmw-gs and Wheat Grain Qualitymentioning

confidence: 99%

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Recent developments on the contribution of glutenin and puroindoline proteins to improve wheat grain quality

Rai

Han

2022

Cereal Chem

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Prediction models to evaluate baking quality instruments for commercial wheat flour

Selga,

Johansson,

Andersson

2024

Cereal Chem

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Background and ObjectivesLoaf volume is the main indicator of wheat flour quality, but test baking has major limitations. Here, prediction models were used to evaluate which methodology best captured the baking quality in Swedish commercial wheat flour and if the chemical composition of flour increased prediction accuracy.FindingsFlour type (e.g., winter vs. spring wheat) affected prediction model results significantly. Thus, separate prediction models should be developed for each flour type. Combining data from alveograph, farinograph, and glutomatic tests with protein and damaged starch gave the best prediction results. The main loaf volume predictors were dough strength for winter wheat, stability for spring wheat, and extensibility for flour blends. The composition of protein and arabinoxylan influenced several quality parameters but did not improve loaf volume predictions.ConclusionsBest predictions were obtained for winter wheat. Spring wheat and flour blend models contained only one latent variable, indicating that protein content was the main determinant for loaf volume in these samples.Significance and NoveltyThis study is one of few using prediction models to evaluate instrument suitability to determine loaf volume. Instruments suitable for predicting quality were determined for commercial winter wheat flour, which is the main product of Swedish mills.

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Effects of Aegilops longissima chromosome 1Sl on wheat bread-making quality in two types of translocation lines

Qiu,

Han,

Liu

et al. 2023

Theor Appl Genet

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Effects of glutenins (Glu-1 and Glu-3) allelic variation on dough properties and bread-making quality of CIMMYT bread wheat breeding lines

Cited by 27 publications

References 28 publications

Recent developments on the contribution of glutenin and puroindoline proteins to improve wheat grain quality

Recent developments on the contribution of glutenin and puroindoline proteins to improve wheat grain quality

Prediction models to evaluate baking quality instruments for commercial wheat flour

Effects of Aegilops longissima chromosome 1Sl on wheat bread-making quality in two types of translocation lines

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