Pastamaking and breadmaking quality of soft-textured durum wheat lines

Gazza, Laura; Sgrulletta, D.; Cammerata, Alessandro; Gazzelloni, Gloria; Perenzin, M.; Pogna, Norberto

doi:10.1016/j.jcs.2011.09.003

Cited by 26 publications

(50 citation statements)

References 21 publications

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“…Further, it was demonstrated that expression of PINA and/or PINB led to enhanced grain softness and reduced starch damage levels in both transgenic rice and wheat [15], [16]. More recently, Pin genes’ association with damaged starch and water absorption were confirmed by Farinograph in soft-textured F 8 lines of durum wheat containing the complete Ha locus [4]. Study of the hydration of wheat dough by tandem use of rheological tests and nuclear magnetic resonance (NMR) spectroscopy also supports the correlation between grain hardness and water absorption, finding that hard wheat required a higher water level to achieve a dough of satisfactory consistency [58].…”

Section: Discussionmentioning

confidence: 95%

Coexpression of the High Molecular Weight Glutenin Subunit 1Ax1 and Puroindoline Improves Dough Mixing Properties in Durum Wheat (Triticum turgidum L. ssp. durum)

Yin

Wang

et al. 2012

PLoS ONE

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Wheat end-use quality mainly derives from two interrelated characteristics: the compositions of gluten proteins and grain hardness. The composition of gluten proteins determines dough rheological properties and thus confers the unique viscoelastic property on dough. One group of gluten proteins, high molecular weight glutenin subunits (HMW-GS), plays an important role in dough functional properties. On the other hand, grain hardness, which influences the milling process of flour, is controlled by Puroindoline a (Pina) and Puroindoline b (Pinb) genes. However, little is known about the combined effects of HMW-GS and PINs on dough functional properties. In this study, we crossed a Pina-expressing transgenic line with a 1Ax1-expressing line of durum wheat and screened out lines coexpressing 1Ax1 and Pina or lines expressing either 1Ax1 or Pina. Dough mixing analysis of these lines demonstrated that expression of 1Ax1 improved both dough strength and over-mixing tolerance, while expression of PINA detrimentally affected the dough resistance to extension. In lines coexpressing 1Ax1 and Pina, faster hydration of flour during mixing was observed possibly due to the lower water absorption and damaged starch caused by PINA expression. In addition, expression of 1Ax1 appeared to compensate the detrimental effect of PINA on dough resistance to extension. Consequently, coexpression of 1Ax1 and PINA in durum wheat had combined effects on dough mixing behaviors with a better dough strength and resistance to extension than those from lines expressing either 1Ax1 or Pina. The results in our study suggest that simultaneous modulation of dough strength and grain hardness in durum wheat could significantly improve its breadmaking quality and may not even impair its pastamaking potential. Therefore, coexpression of 1Ax1 and PINA in durum wheat has useful implications for breeding durum wheat with dual functionality (for pasta and bread) and may improve the economic values of durum wheat.

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Section: Discussionmentioning

confidence: 95%

Coexpression of the High Molecular Weight Glutenin Subunit 1Ax1 and Puroindoline Improves Dough Mixing Properties in Durum Wheat (Triticum turgidum L. ssp. durum)

Yin

Wang

et al. 2012

PLoS ONE

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“…By exploiting high-resolution tools, this goal could be achieved in several instances, both in bread and also durum wheat (see several chapters in [11] and references therein; see also [15][16][17][18][19][20]). As to the latter species, successful examples not only include the transfer of genes for resistance to diseases [14,22,23] and abiotic stresses [24], but also grain quality [14,[25][26][27][28] and yield-related traits [29,30].…”

Section: Stacking Different Alien Segmentsmentioning

confidence: 99%

Harnessing Genetic Diversity of Wild Gene Pools to Enhance Wheat Crop Production and Sustainability: Challenges and Opportunities

et al. 2017

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Wild species are extremely rich resources of useful genes not available in the cultivated gene pool. For species providing staple food to mankind, such as the cultivated Triticum species, including hexaploid bread wheat (Triticum aestivum, 6x) and tetraploid durum wheat (T. durum, 4x), widening the genetic base is a priority and primary target to cope with the many challenges that the crop has to face. These include recent climate changes, as well as actual and projected demographic growth, contrasting with reduction of arable land and water reserves. All of these environmental and societal modifications pose major constraints to the required production increase in the wheat crop. A sustainable approach to address this task implies resorting to non-conventional breeding strategies, such as "chromosome engineering". This is based on cytogenetic methodologies, which ultimately allow for the incorporation into wheat chromosomes of targeted, and ideally small, chromosomal segments from the genome of wild relatives, containing the gene(s) of interest. Chromosome engineering has been successfully applied to introduce into wheat genes/QTL for resistance to biotic and abiotic stresses, quality attributes, and even yield-related traits. In recent years, a substantial upsurge in effective alien gene exploitation for wheat improvement has come from modern technologies, including use of molecular markers, molecular cytogenetic techniques, and sequencing, which have greatly expanded our knowledge and ability to finely manipulate wheat and alien genomes. Examples will be provided of various types of stable introgressions, including pyramiding of different alien genes/QTL, into the background of bread and durum wheat genotypes, representing valuable materials for both species to respond to the needed novelty in current and future breeding programs. Challenging contexts, such as that inherent to the 4x nature of durum wheat when compared to 6x bread wheat, or created by presence of alien genes affecting segregation of wheat-alien recombinant chromosomes, will also be illustrated.

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“…Particle size distribution of the samples was as expected; the flour samples were primarily <125 μm whereas the semolina sample was made up of larger particles (>250 μm). The introgression of the puroindoline genes into durum has previously been shown to affect kernel texture, milling attributes and performance, and milling energy (Gazza et al., ; Heinze et al., ; Murray et al., , , ). These soft durum starch damage and particle size results observed in this study are congruent with previous soft durum studies.…”

Section: Resultsmentioning

confidence: 99%

“…Durum kernels are substantially harder than their common wheat counterparts due to the lack of the Puroindoline a and Puroindoline b genes. These Puroindoline genes are responsible for the soft kernel phenotype expressed in common wheat (Bhave & Morris, , ; Gazza et al., ; Li et al., ; Morris, ; Morris et al., ; Morris, Simeone, King, & Lafiandra, ). The Hardness locus from common wheat was introduced into Svevo durum cultivar via homoeologous recombination (Morris et al., , ).…”

Section: Introductionmentioning

confidence: 99%

Influence of Soft Kernel Texture on Fresh Durum Pasta

Murray

Kiszonas

Morris

2018

Journal of Food Science

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This study examined the quality of fresh pasta made from 3 varieties of a new type of durum wheat possessing soft kernel texture, as compared to fresh pasta made from commercial samples of durum semolina, durum flour, and bread flour, each at 3 levels of hydration (28%, 30%, and 32%, respectively). Soft durum possesses a small part of chromosome 5D that carries the Hardness locus and puroindoline genes. The soft durum lines were derived from the durum varieties Svevo, Alzada, and Havasu. The soft durum pasta exhibited low cooking weight increase (water uptake) (115% to 122%), the lowest cooking loss (∼3% to 4%), high firmness (269.3, 265.8, and 297.9 g, Soft Svevo, Soft Havasu, and Soft Alzada, respectively, versus 239.7 and 273.6 g, durum flour and semolina, respectively), low stickiness (4.17 to 4.96 g·s for the soft durums compared with 5.04 for the semolina), and raw and cooked pasta color comparable to or superior to those exhibited by the durum semolina (high L* and b*). The soft durum samples also exhibited pasta quality superior to both the durum flour and bread flour samples. These results challenge the long‐standing view that high‐quality pasta must be made from durum semolina. Practical Application This study illustrates the quality and potential applications of soft durum wheat in pasta manufacturing. As a new type of wheat, understanding these properties is crucial for manufacturers and others who may be interested in utilizing soft durum.

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Pastamaking and breadmaking quality of soft-textured durum wheat lines

Cited by 26 publications

References 21 publications

Coexpression of the High Molecular Weight Glutenin Subunit 1Ax1 and Puroindoline Improves Dough Mixing Properties in Durum Wheat (Triticum turgidum L. ssp. durum)

Coexpression of the High Molecular Weight Glutenin Subunit 1Ax1 and Puroindoline Improves Dough Mixing Properties in Durum Wheat (Triticum turgidum L. ssp. durum)

Harnessing Genetic Diversity of Wild Gene Pools to Enhance Wheat Crop Production and Sustainability: Challenges and Opportunities

Influence of Soft Kernel Texture on Fresh Durum Pasta

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