The breadmaking quality and storage protein composition of Italian durum wheat

Boggini, G.; Pogna, N. E.

doi:10.1016/s0733-5210(89)80013-x

Cited by 79 publications

(52 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…With few exceptions (Pogna et al 1990), this gliadin is associated to type-1 low molecular weight glutenin subunits (LMW-GS 1), related to low technological quality (Boggini and Pogna 1989). The γ-45 gliadin, usually related to type-2 LMW-GS and considered an easily detectable quality marker (Boggini and Pogna 1989), was observed in the improved Neolatino cultivar (derived from Latino) and in all the other cultivars. In addition, Neolatino showed also the HMW-GS 2* subunit, that positively influences quality more than the null allele that, instead, characterized all the other cultivars.…”

Section: Resultsmentioning

confidence: 98%

“…The number of alleles at each loci decreased to 2 if durum wheat cultivars only were considered. Due to the breeding process, the majority of cultivars contained HMW-GS 7+8 subunits, that are characterized by a higher quality score than 6+8 or 20 subunits (Boggini andPogna 1989, Shewry et al 1992). The Triticum aestivum cultivar Chinese Spring and its disomic substitution line showed a 2+12 pattern at the Gli-D1 locus, known to be related to lower gluten quality if compared to the 5+10 combination.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Quality characteristics of parental lines of wheat mapping populations

Pasqualone

Piarulli

Mangini

et al. 2015

AFSci

View full text Add to dashboard Cite

The aim of this work was to evaluate the main quality traits in the parental lines of wheat segregating populations to identify the best for subsequent genetic mapping of the traits. Significant differences (p < 0.001) among wheat genotypes were observed. Many of the examined crosses appeared to be suitable for the purpose, showing differences among parental lines as high as 4.6% for protein content, 6.4% for gluten content, 69 for gluten index, 50 mL for sodium dodecyl sulphate sedimentation volume, and 33.9 g for thousand-kernel weight, whereas differences accounting for 4.8, 2.4, and 7.3 were observed for yellow index, red index and brown index, respectively. The results pointed out that for studying at the same time the quantitative and qualitative features of gluten, the wheat populations derived from Latino x MG29896 and Saragolla x 02-5B-318 could be particularly appropriate. In addition, the latter cross was suitable to deepen the knowledge of yellow index regulation.

show abstract

Section: Resultsmentioning

confidence: 98%

Section: Resultsmentioning

confidence: 99%

Quality characteristics of parental lines of wheat mapping populations

Pasqualone

Piarulli

Mangini

et al. 2015

AFSci

View full text Add to dashboard Cite

show abstract

“…While some authors reported a positive association between certain Glu-B1 allelic variants and gluten strength (Boggini and Pogna 1989), others found weak relationships (DuCros 1987). However, a positive association has been found between HMW-GS composition, particularly among LR, and the bread making quality of both bread and durum wheat (Tarekegne and Labuschagne 2005).…”

Section: Introductionmentioning

confidence: 99%

Durum wheat (Triticum durum Desf.) Mediterranean landraces as sources of variability for allelic combinations at Glu-1/Glu-3 loci affecting gluten strength and pasta cooking quality

Nazco

Peña

Ammar

et al. 2014

Genet Resour Crop Evol

View full text Add to dashboard Cite

With the aim of identifying durum wheat landraces (LR) with a potential use in breeding programs for gluten strength enhancement, the allelic combinations present at five glutenin loci were determined in a collection of 155 LR from 21 Mediterranean countries. A set of 18 modern cultivars (MC) was used for comparison. Gluten strength was determined by SDS-sedimentation test on grain samples from field experiments conducted during 3 years. A total number of 131 different allelic/banding pattern combinations were found. Taking together high (HMW-) and low (LMW-) molecular weight glutenin subunit loci resulted in 126 combinations in LR, but only nine in MC, which are characterized for having strong gluten. Two LMW-2 type models were identified in the collection and LMW-1 types were absent. LMW-2 was present in 78 % of MC, including the only three with outstanding gluten strength (Ocotillo, Claudio and Meridiano), while 14 % of the LR had LMW-2 and 6 % LMW-2 -. In the LR a known combination LMW-2 (aaa) and three new ones had a positive effect on the gluten strength. LMW-2 models were found in high frequency in LR from Italy and the three Maghreb countries; from medium to low frequencies in genotypes from Turkey, Jordan, Lebanon, Portugal and Spain, and were absent in the remaining countries. The large variability found in LR proved their potential value in breeding to broaden the genetic basis of gluten quality improvement. Genotypes interesting for breeding purposes are identified.

show abstract

“…Such applications could give durum farmers alternative markets in years of high durum production (Boggini and Pogna 1989).…”

mentioning

confidence: 99%

Relationships among bread-making quality, gluten strength, physical dough properties, and pasta cooking quality for some Canadian durum wheat genotypes

Marchylo¹,

Dexter²,

Clarke³

et al. 2001

Can. J. Plant Sci.

View full text Add to dashboard Cite

. 2001. Relationships among bread-making quality, gluten strength, physical dough properties, and pasta cooking quality for some Canadian durum wheat genotypes. Can. J. Plant Sci. 81: 611-620. Fifty-four durum wheat (Triticum durum) genotypes entered into the 1995, 1996 and 1997 Co-operative Tests were evaluated for gluten strength characteristics using the sodium dodecyl sulphate (SDS) sedimentation test, the gluten index (GI) test, and physical dough tests including farinograph (high and low adsorption), mixograph, alveograph and extensigraph. Baking quality was evaluated for bread prepared by the Canadian short process (CSP), a short mechanical dough mixing process, and pasta quality was evaluated for spaghetti dried at both low (40°C) and high (70°C) temperatures. The effect of genotype on physical dough measurements, baking quality and spaghetti cooking quality was then determined. SDS sedimentation, GI, pasta dough farinograph (low absorption), bread dough farinograph (high absorption), extensigraph and alveograph measurements were interrelated. When baked by the CSP, the strongest genotypes exhibited mixing times and mixing energies similar to or greater than good quality bread wheat (Triticum aestivum). Although loaf volume (LV) was positively correlated to gluten strength indicators, the strongest genotypes still exhibited only about 85% of the LV expected of good-quality bread wheat of comparable protein content. Baking quality however, was not related to pasta cooking quality, and, therefore, there is potential to breed for dual-purpose durum cultivars, which combine improved baking properties and good pasta cooking quality.Key words: Durum wheat, bread making quality, gluten strength, physical dough properties, pasta cooking quality Marchylo, B. A., Dexter, J. E., Clarke, F. R., Clarke, J. M. et Preston, K. R. 2001. Liens entre la qualité pour la panification, la fermeté du gluten, les propriétés physiques de la pâte et la qualité pour la production de pâtes alimentaires de certains génotypes de blé dur canadiens. Can. J. Plant Sci. 81: 611-620. Les essais coopératifs de 1995, de 1996 et de 1997 portaient sur 54 variétés de blé dur (Triticum durum). À cette occasion, on a déterminé la fermeté du gluten par sédimentation SDS, selon l'indice du gluten et au moyen de divers essais physiques sur la pâte, notamment avec le farinographe (absorption élevée ou faible), le mixographe, l'alvéographe et l'extensimètre alvéographe. La qualité boulangère a été évaluée pour le pain obtenu par le procédé canadien, qui suppose une brève période de pétrissage mécanique, tandis que la qualité des pâtes alimentaires a été évaluée avec du spaghetti séché à basse (40°C) et à haute (70°C) température. On a ensuite étudié l'incidence du génotype sur les propriétés physiques de la pâte, la qualité boulangère et la qualité des spaghettis à la cuisson. La sédimentation SDS, l'indice du gluten et les mesures obtenues avec le farinographe pour pâte à pâtes alimentaires (faible absorption), le farinographe pour pâte à pain (abso...

show abstract

The breadmaking quality and storage protein composition of Italian durum wheat

Cited by 79 publications

References 11 publications

Quality characteristics of parental lines of wheat mapping populations

Quality characteristics of parental lines of wheat mapping populations

Durum wheat (Triticum durum Desf.) Mediterranean landraces as sources of variability for allelic combinations at Glu-1/Glu-3 loci affecting gluten strength and pasta cooking quality

Relationships among bread-making quality, gluten strength, physical dough properties, and pasta cooking quality for some Canadian durum wheat genotypes

Contact Info

Product

Resources

About