Relationship between common wheat (Triticum aestivum L.) gluten proteins and dough rheological properties

Abstract

This paper reports the correlation between the rheological properties of bread wheat dough and the types and quantities of endosperm proteins in 28 common wheat cultivars. Different methods were used to analyse the allelic composition of these cultivars and the relative quantities of the different proteins contributing to the gluten structure. Neither dough strength (W) nor tenacity/extensibility (P/L) correlated with allelic composition. Different wheats with the same allelic composition (i.e., with respect to glutenins) showed different rheological properties. The glutenins were the most influential components of W and P/L, especially the high molecular weight (HMW) glutenin subunits and in particular the type x form. These proteins seem to increase W and are the main constituents of the gluten network. The gliadins and low molecular weight (LMW) glutenin subunits appear to act as a "solvent", and thus modify the rheological properties of the dough by either interfering with the polymerisation of the HMW glutenin subunits, or by altering the relative amounts of the different types of glutenin available. Thus, the protein subunits coded for by the alleles Glu-B1x7 and Glu-D1x5 stabilised the gluten network, whereas those coded for by GluB1x17 and Glu-D1x2 had the opposite effect. Dough properties therefore appear to depend on the glutenin/gliadins balance, and on the ratio of the type x and type y HMW proteins. The influence of external factors seems to depend on the allelic composition of each cultivar.

Effect of glutenin subunits on the baking quality of Brazilian wheat genotypes

“…Oury et al (2010) also reported that 1 and 2* subunits had no significant effects on alveograph parameters and baking properties. However, these subunits were associated with a higher loaf volume compared to the Null subunit (Peña et al 2005;Vázquez et al 2012). Glu-B1 alleles had an effect on SV (p < 0.05).…”

“…The flours containing 5+10 subunits, which are associated with good baking quality (Peña et al 2005;Vázquez et al 2012), had higher RE, higher SV, and lower BF (Table 5). …”

“…The 5+10 alleles at this locus have been associated with flours with more suitable viscoelastic properties for bread making and that also result in bread with higher volume (Payne et al 1987;Luo et al 2001;Liang et al 2010;Li et al 2010;Hernández et al 2012;Blechl and Vensel 2013). Vázquez et al (2012) reported that 1 and 2* alleles at Glu-A1 are also associated with greater gluten strength and good baking quality, while Peña et al (2005) found that 17+18 and 7+8 alleles at Glu-B1 are also associated with high bread volume, especially the 17 allele, which has a positive effect on the rheological properties of the flour.…”

Allelic Composition of HMW-Glutenin Protein and Their Relationship With Quality of Wheat

“…The allelic variation at HMW-GS and LMW-GS and environmental conditions are important factors that influence the wheat flour quality parameters (Branlard et al, 2003;(Knežević et al, 2017b). Alleles (a, b) encoded at the Glu-A1 were associated with a higher loaf volume compared to the Null subunit (c), and allele Glu-D1d encoding 5+10 associated with good baking quality (Peña et al 2005;Vázquez et al 2012). However Glu-B1c encoding 7+9 subunits are associated with low baking quality, whereas i and b allele encoding 17+18 and 7+8 subunits are associated with good baking characteristics (Menkovska et al, 2002;Liang et al (2010).…”

Environmental effect on genetic gains and its impact on bread-making quality traits in Brazilian spring wheat

“…The gluten composes about 80% of the protein fraction of wheat grain endosperm, consisting of subunits of glutenins and gliadins (Peña et al, 2002;. Glutenins give tenacity to the dough while gliadins are responsible for extensibility (Peña et al, 2005). Of these two fractions, glutenin is the main responsible for the gluten strength (Peña et al, 2002).…”