Effect of Environment and Genotype on the Protein Quality Attributes and Baking Characteristic of Newly Developed Wheat Inbred Lines

Noha I A Mutwali,Isam A Mohamed Ahmed,Elfadil E Babiker,Abdelmoniem I Mustafa

doi:10.15832/ankutbd.446407

Abstract

The present work examined the effect of genotype and environment on protein content and fractions, gluten and starch fraction, SSL (sodium stearoyl-2-lactylate) and DMG (distilled mono glyceride) binding ability of starch and specific loaf volume (SLV) of six wheat genotypes grown in three different environment. Genotype and environment significantly affected all quality attributes under investigation. However, protein content and fractions showed differences in relative effects of genotype and environment. Most of the protein quality characteristics were influenced more by genotype than environment. Size distribution of gluten subunits was significantly affected by genotype and environment. It was observed that as the flour protein content increased, the magnitudes of monomeric proteins appeared to rise, but glutenin decreased. Flour protein content was expressively associated with gliadin and dough making characteristics. Environment influenced b eedings.

Highlights

Wheat (Triticum aestivum L.) is an important and most widely cultivated crop in the world, providing 20% of all calories consumed globally
Glutenin and gliadin are the main constituents of the storage protein in wheat grains and they make a significant influence on the dough rheology and baking features (Panozzo & Eagles 2000)
The variation in protein content (PRC) among location could be attributed to changes in environmental conditions, cultivation practices as well as genotypes

Summary

Introduction

Wheat (Triticum aestivum L.) is an important and most widely cultivated crop in the world, providing 20% of all calories consumed globally. Wheat flour protein composition or molecular size distribution and solubility have been reported as important variables influencing the processing quality of wheat (Graybosch et al 1996). Differences in both protein quantity and quality meaningfully alter flour quality and bread making. Glutenin and gliadin are the main constituents of the storage protein in wheat grains and they make a significant influence on the dough rheology and baking features (Panozzo & Eagles 2000) Differences in both protein content and composition meaningfully alter the bread quality (Panozzo & Eagles 2000). A comprehensive understanding of the variability in protein content and composition among newly developed wheat

Methods

Results

Conclusion