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

Mariana Souza Costa,Maria Brígida Dos Santos Scholz,Martha Zavariz Miranda,Célia Maria Landi Franco

doi:10.1590/1678-4499.636

Mariana Souza Costa, Maria Brígida Dos Santos Scholz + Show 2 more

Open Access

https://doi.org/10.1590/1678-4499.636

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Abstract

This study aimed to evaluate the effect of the high and low molecular weight glutenin subunits on the grain traits of sixteen Brazilian wheat genotypes. Grain hardness index, milling traits, physicochemical and rheological properties of the flour, and specific volume and firmness of the bread were evaluated. Physicochemical properties of the flour were not influenced by glutenin subunits. Genotypes with subunits at the Glu-B1 (17+18 or 7+8), Glu-D1 (5+10), and Glu-A3 (b) were associated with strong flours and bread with high specific volume and low firmness. The subunits at the Glu-A1 and Glu-B3 had no effect on the rheological properties of the dough and bread quality, while the subunit 2+12 at Glu-D1 negatively affected the resistance to extension, and specific volume and firmness of the bread. Specific volume and firmness of the bread were influenced by the rheological properties of the dough, while the flour protein content was not important to define wheat quality. The identification of glutenin subunits at different loci along with the rheological tests of the flour are fundamental in estimating the potential use of different materials developed in wheat breeding.

Highlights

The wheat storage proteins are the main components of gluten and determine the technological characteristics of different bakery products (Li et al 2010)
This study aimed to evaluate the effect of the high and low molecular weight glutenin subunits on the grain traits of sixteen Brazilian wheat genotypes
The subunits at the Glu-A1 and Glu-B3 had no effect on the rheological properties of the dough and bread quality, while the subunit 2+12 at Glu-D1 negatively affected the resistance to extension, and specific volume and firmness of the bread

Summary

Introduction

The wheat storage proteins (gliadin and glutenin) are the main components of gluten and determine the technological characteristics of different bakery products (Li et al 2010). It has been noted that allelic differences in the composition of HMW-GS and LMW-GS induce changes in the structure and properties of the glutenin polymers and, the baking quality (Payne et al 1987; Shewry et al 2003). The Glu-D1 locus has been reported as the one that has the greatest effect on the rheological properties and baking quality of the flour. Vázquez et al (2012) reported that 1 and 2* alleles at Glu-A1 are 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 associated with high bread volume, especially the 17 allele, which has a positive effect on the rheological properties of the flour

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