High Gluten Strength Research Articles

Quality assessment with HPLC in released varieties of tetraploid (Triticum durum Desf.) wheat from Ethiopia and Spain

Quality of durum wheat is of importance for pasta production. Our aim was to evaluate the quality of released durum wheat at Ethiopia by the use of pheno-quality traits as well as composition and amount and size distribution of proteins; these attributes were also compared with the same ones for Spanish released wheat grown in the same environment. Large variation was obtained among the released durum wheat for all parameters investigated. The evaluation of protein parameters indicated the varieties Klinto, LD-357, Tob-66 and Ude to have suitable protein composition for pasta production, while Tob-66 showed high protein concentration and Tob-66, LD-357 and Yerer showed high gluten strength. The most promising Ethiopian variety for pasta production as to the results from the present study was Tob-66. Also, LD-357 showed promising protein characteristics, although the kernels were white, which is not desired for pasta production. Some of the evaluated varieties might be of interest for production of local leavened bread although the quality is not good enough for pasta production.

Modeling Flour and Dough Quality of Indian Wheat Varieties

The aim of this study was to model various quality measuring tests using Indian wheat varieties having exceptionally high and low gluten strength. Multiple regression analyses for various quality parameters were performed. Lactic acid solvent retention capacity was positively associated with protein content and unextractable polymeric protein while sodium carbonate solvent retention capacity was positively associated with average particle size. Sedimentation value was positively associated with protein content and lactic acid solvent retention capacity. Gluten index was modeled best by lactic acid solvent retention capacity. Dough development time was positively modeled by lactic acid solvent retention capacity. Dough stability was positively modeled with unextractable polymeric protein and negatively with extractable polymeric protein and extractable monomeric protein. Water absorption was modeled positively with both lactic acid and sodium carbonate solvent retention capacity. The models can help in identified varieties giving best performance with one or more quality traits. Practical Applications Modeling of various quality measuring parameters helps in identifying the varieties giving best performance. The variables that would best describe the solvent retention capacity, sedimentation value, gluten index and dough rheological properties of flours from different bread wheat varieties.

Characterization of high molecular weight glutenin subunits of Wheat genotypes

End use quality of wheat is an important goal for developing elite genotypes. Glutenins are considered key factors in improving processing quality, particularly high molecular weight glutenin subunits (HMW-GS). The HMW-GS are known to be encoded by three Glu-1 loci located on the long arms of chromosomes 1A, 1B and 1D. The endosperm storage proteins of 90 advanced breeding lines developed for peninsular zone of India were analysed by SDS-PAGE to determine their HMW-GS compositions. A total of ten alleles were identified: three at Glu-A1 , five at Glu-B1 , and two at Glu-D1 . In Glu-A1 locus, null, 1 and 2* alleles were found with the frequency of 48%, 30% and 22%. Whereas, in Glu-B1 , 5 alleles with frequency of 17+18 (33%), 7+9 (27%), 7 (25%), 6+8 (9%), and 20 (6%) were detected. In Glu-D1 locus, 2+12 and 5+10 were marked with the frequency of 60% and 40%, respectively. Quality score of genotypes were ranged from 4 to 10, with an average of 6.95 indicating vast genetic diversity among the genotypes. The presence of subunits combinations in different varieties with low, medium and high gluten strength revealed that breeding wheat for bread, chapatti and biscuits is possible as per end use requirement.

CD 1550 - bread wheat cultivar with high gluten strength for the cooler regions of Brazil

Cultivar CD 1550 is well-suited for the wheat-growing regions 1 and 2 of Rio Grande do Sul, Santa Catarina and Parana and 3 of Parana. It has the characteristics of bread wheat and high gluten strength. The average potential yield is 3828 kg ha-1, 7% higher than that of the controls.

IPR CATUARA TM - new cultivar of high gluten wheat

The wheat cultivar IPR Catuara TM, obtained from a cross between the line LD 975 and the cultivar IPR 85, exhibits high gluten strength, which will allow the milling industry to supplement flours from wheats with weaker gluten strength, resulting in better quality products for the final consumer.

Diversity of five glutenin loci within durum wheat (Triticum turgidum L. ssp. durum (Desf.) Husn.) germplasm grown in Algeria

AbstractThe HMW and B‐LMW glutenin subunits composition of 120 durum wheat germplasm grown in Algeria was examined using SDS‐PAGE. All together, 39 glutenin patterns were detected, including eight for HMW and 21 for B‐LMW glutenin subunits. Twenty‐six different alleles were identified for the five glutenin loci studied, that is, Glu‐A1 (3), Glu‐B1 (7), Glu‐A3 (5), Glu‐B3 (9) and Glu‐B2 (2). Two new alleles were found at Glu‐B3 locus: Glu‐B3new1 encodes for five subunits (7 + 8 + 14 + 16 + 18) and Glu‐B3new2 codes for five subunits (4 + 6* + 12 + 15 + 15*), of which subunit 15* with mobility between bands 15–16 was not described previously. At the Glu‐1 loci, the Glu‐A1c/Glu‐B1e allelic composition was predominant. For the B‐LMW glutenins, the most common allelic composition was Glu‐A3a/Glu‐B3a/Glu‐B2a. The collection analysed shows glutenin alleles and allele combinations related to high gluten strength. This information could be useful to select varieties with improved quality and also as a source of genes to develop new lines when breeding for quality.

The genotypic and phenotypic interaction of wheat and rye storage proteins in primary triticale

The creation of new triticale germplasm from its wheat and rye progenitors is an important source of potentially beneficial alleles. This research focused on the inheritance of glutenin and secalin alleles in triticale and their interaction in the hybrid offspring in terms of both subunit expression and gluten strength. Multiple crosses between five durum lines and two inbred rye lines were performed to create a set of 23 fertile amphidiploid lines. The SDS-PAGE banding patterns of the denatured HMW glutenins, LMW glutenins, HMW secalins and 75k γ-secalins (termed secaloglutenin) were compared to their exact parental plants, and their SDS-sedimentation was evaluated. Secaloglutenin subunits were simply inherited and expressed in all primary triticales. The few observed variations in banding patterns were accounted for within measured heterogeneity of the exact rye parental plants, for which the secalin alleles were thoroughly described. However, the possibility remains that mixed protein oligomers were formed between polymeric and monomeric storage proteins at the ultrastructure level. Furthermore, significant differences in the gluten strength of primaries derived from different durum parents were observed. This research suggests triticale of high gluten strength can be obtained by selection of parents with favourable glutenin alleles.

Environmental conditions affect semolina quality in durum wheat (Triticum turgidum ssp. durum L.) cultivars with different gluten strength and gluten protein composition

Sowing time may impact semolina and pasta cooking quality by changing the environmental conditions during grain filling. The effect of an optimum and a delayed sowing time on semolina quality was studied by comparing six cultivars under irrigation, in order to isolate temperature from drought effects. Protein content was higher in the old cultivars and in the late sowings, according to the number of days with temperature between 30 and 40 °C during ripening. Gluten index increased as temperature rose to a threshold of about 30 °C, then decreased under higher temperatures. Mixograph parameters were less sensitive to high temperatures. Gliadin:glutenin correlated with gluten strength. Spaghetti firmness and protein content were positively correlated independently of sowing date. Cultivars Trinakria and Cappelli had the highest spaghetti firmness (900 and 828 g). Late sowings may represent a way of increasing pasta cooking quality whenever they place grain filling under thermal conditions able to increase protein percentage, although the accompanying decrease in yield may represent a drawback in environments prone to drought stress during ripening. The lower protein percentages of modern durum wheat cultivars under conventional sowing times results in a lower pasta cooking quality despite higher gluten strength.

Effects of N fertilisation, year and prolamin alleles on gluten quality in durum wheat (Triticum turgidum L. ssp. turgidum) landraces from Spain

A subset of durum wheat Spanish landraces, previously evaluated for yield at low and high nitrogen (N) levels, was analysed for quality, protein content (P) and sodium dodecyl sulphate sedimentation (SDSS) test. The evaluation was carried out at the two N rates and in two years. The influence of prolamin alleles at the Glu-1, Glu-3, Glu-B2 and Gli-1 loci on quality parameters was also studied. The non significant Variety-by-Year or Variety-by-N interactions suggested that year and N affected all the varieties in a similar manner. Year and N effects were larger than variety effect for P, which increased with N. In contrast, variety genotype exhibited a stronger influence on SDSS test, which was not affected by year and fertilizer. Variety effects on P did not reflect the variety differences for SDSS test. A high positive influence of some prolamin alleles on quality parameters was detected, mainly for SDSS values. No correlation between yield and P was detected in the landraces adapted to low N. Based on the results of yield and quality evaluations, four landraces with high yield and high gluten strength were pre-selected for low N production.

Genetic Variation and the Effectiveness of Early‐Generation Selection for Soft Winter Wheat Quality and Gluten Strength

ABSTRACTSelection for milling and baking quality in wheat (Triticum aestivum L.) head‐rows could increase the efficiency of most soft winter wheat (SWW) breeding programs. We evaluated whole grain‐wheat meal (WM) assays for their ability to select lines with acceptable SWW quality and high gluten strength in early‐generations and estimated heritability of SWW quality and gluten strength. One hundred fourteen lines from a cross of strong and weak gluten parents was assessed over three location‐years. Flour quality and gluten strength were measured using flour and WM measures. Correlations between WM assays on head‐rows and flour‐based assays conducted on replicated trials from two locations were significant (P < 0.05). Wheat meal sedimentation volume (WM‐SED) was correlated with flour lactic acid solvent retention capacity (SRC; r = 0.37). Wheat meal sodium carbonate SRC (WM‐SRC) was correlated with flour sucrose (r = 0.37), flour sodium carbonate (r = 0.46) and flour water (r = 0.47) SRC and negatively correlated with wire‐cut cookie diameter (r = −0.33) and flour yield (r = −0.40). Soft winter wheat quality and gluten strength improved when selections were based on WM‐SRC and WM‐SED, respectively. Early‐generation selection for SWW quality and gluten strength using WM tests should increase the frequency of SWW selections with desirable quality characteristics in replicated yield trials.

IPR 118 - Bread wheat cultivar

Wheat cultivar IPR 118 developed by IAPAR has a good yield potential and is widely adapted. It is early maturing and moderately tolerant to shattering and soil aluminum, moderately resistant to leaf rust and presents high gluten strength for bread-making. The overall yield exceeded controls by 13%.

‘BRS Guabiju’ – Wheat cultivar

Wheat cultivar 'BRS Guabiju' was developed by Embrapa. It resulted from a cross of BR 23 and PF 86743. 'BRS Guabiju' has high gluten strength and is stable for this trait in different environments of evaluation.

The high and low molecular weight glutenin subunit polymorphism of Algerian durum wheat landraces and old cultivars

The high molecular weight (HMW) and B-zone low molecular weight (B-LMW) glutenin subunit composition of 45 Algerian durum wheat (Triticum turgidum L. var. durum) landraces and old cultivars were examined by sodium-dodecyl-sulphate polyacrylamide gel electrophoresis (SDS-PAGE). Nine accessions were heterogeneous and presented two or three genotypes. All together, 33 glutenin patterns were detected, including 12 for HMW and 15 for B-LMW glutenin subunits. Twenty-four different alleles were identified for the five glutenin loci studied, Glu-A1 (3), Glu-B1 (6), Glu-A3 (8), Glu-B3 (5) and Glu-B2 (2). Five new alleles were found, three at Glu-A3 and two at Glu-B3. At the Glu-1 loci, the Glu-A1c-Glu-B1e allelic composition was predominant (31%). For the B-LMW glutenins, the most common allelic composition was Glu-A3a-Glu-B3a-Glu-B2a (36%). The collection analysed shows a high percentage of glutenin alleles and allele combinations related to high gluten strength, together with some others that have not been tested so far. This information could be useful to select local varieties with improved quality and also as a source of genes to develop new lines when breeding for quality.

Relationship of HMW, LMW Glutenin Subunits and γ-gliadins with Gluten Strength in Indian Durum Wheats

Twenty-four durum wheat genotypes were evaluated for two years to assess the relationship between HMWglutenin subunits, LMWB glutenin patterns, gammagliadins and gluten strength as measured by SDS-sedimentation volume. Indian durum genotypes assessed in this study represented a diverse set of Glu-1, GH-B1 and Glu-3 alleles. Considerable variability was detected for protein content and gluten strength. All the locals and released varieties derived from locals showed significantly higher protein content. Specific alleles at Glu-1, Glu-3 and Gli-B1 loci showed different effects on gluten strength. HMW glutenin subunits 2* and 14+15 showed association with high gluten strength. Genotypes having LMW-f (linked γ-43.5) showed significantly higher gluten strength than other three LMW-B patterns, i.e. LMW-b and c (linked γ-45) and LMW-e(linked γ-44). While genotypes with γ-44 and linked LMW-e patterns were found to have lowest gluten strength. The Gli-A2 locus did not show any significant association with gluten strength.

Effect of frozen storage and freeze–thaw cycles on the rheological and baking properties of frozen doughs

The effects of prolonged frozen storage and repeated partial freeze–thaw cycles on the rheological and baking properties of nine commercial wheat cultivars were evaluated. The gluten strength of the cultivars ranged from medium to high, whereas the starch swelling characteristics were similar for most cultivars, except Parshall, which exhibited exceptionally high swelling properties. The doughs were subjected to frozen storage for 4–12 weeks, with and without freeze–thaw cycles. The enthalpy of freezable water was significantly affected by initial freezing, whereas, the rheological properties of the doughs were more susceptible to freeze–thaw cycles. After baking, all cultivars produced bread of acceptable quality, although cv. Parshall exhibited the highest crumb softness, irrespective of the frozen treatment. Results indicate that flours with high starch swelling characteristics, along with moderately high gluten strength, may be most ideal for producing optimum quality frozen doughs, with good shelf life and baking properties.

IPR 85 - Bread wheat cultivar

The wheat cultivar IPR 85, developed by IAPAR, has important traits including early maturity and vitreous, red colored kernels. It is moderately tolerant to aluminum in the soil, moderately resistant to sprouting and shattering. It also presented moderate resistance to powdery mildew and leaf rust. The quality parameters indicated overall high gluten strength, demonstrated by the alveographic W value of 371.10 -4 J, and Hagberg Falling Number of 455 s, which indicates high quality for bread making or blending purposes. The mean grain yield was 3870 kg/ha in the North and Center-West regions of Parana State.

Glutenin composition, quality characteristics, and agronomic attributes of durum wheat cultivars released in Ethiopia

Eleven cultivars of durum wheat (Triticum durum L. var. durum Desf.) were evaluated across five environments in Ethiopia for grain yield, 1000 kernel weight, protein concentration, gluten strength, mixing time, mixing height, colour and yellow berry to identify desirable traits for breeding purposes. Gluten strength was measured by the sodium dodecyl sulfate (SDS) sedimentation test. An electrophoretic study of gliadin and glutenin proteins was undertaken to investigate possible associations between these proteins and gluten strength. Significant genotypic differences were observed for grain yield, 1000 kernel weight, protein content, SDS-sedimentation volume, yellowness and yellow berry. Six high molecular weight (HMW) glutenin subunits patterns were identified with the combination of null and 20 being the most common. For Glu-B1, the alleles producing protein subunits of 20 and 7+8 were the most common. Alleles producing protein subunits of 6+8 were less frequently observed. Three cultivars had pattern LMW-1 while the remaining eight cultivars had pattern LMW-2. The strongest gluten strength corresponded to the mixed subunits 7+8/6+8 and 7+8/20, followed by subunits 6+8 and 7+8. Subunit 20 was associated with the lowest gluten strength. Pattern LMW-2 was strongly associated with higher gluten strength compared to LMW-1. The effects of low molecular weight (LMW) and HMW glutenin subunits were additive. In order to develop high quality durum wheats, it would be useful to discard lines with LMW-1 and HMW glutenin subunit 20 and to combine electrophoretic analysis with the SDS-sedimentation test.

Composition and concentration of proteins in Lithuanian wheat cultivars: relationships with bread-making quality

The concentration and composition of storage proteins in Lithuanian-grown wheat cultivars were investigated. The protein concentration did not explain the differences in bread-making quality between the cultivars. Zentos and Sirvinta were considered as good bread-making quality wheats according to the Lithuanian millers and bakers. These cultivars showed the highest Glu-1 quality scores, contained high-molecular-weight (HMW) glutenin subunits and D-zone omega gliadins correlated with high gluten strength as well as a high percentage of large unextractable polymeric proteins in total large polymeric proteins.

Genotype and Environment Effects on Bread-Making Quality of Swedish-Grown Wheat Cultivars Containing High-Molecular-Weight Glutenin Subunits 2+12 or 5+10

Wheats grown in Sweden were investigated for the effects of genotype and environment on bread-making quality. Stability was also investigated. The results showed that both genotype and environment as well as their interaction had a significant influence on bread-making quality. Differences in stability were also found. In general, cultivars containing HMW glutenin subunits 5+10 had a higher gluten strength and also showed greater variation and less stability compared with those containing 2+12. When comparing bread-making quality over several years some promising cultivars were found. Drabant, Dragon, Dacke, Kosack and Stava were relatively good and stable among those cultivars containing HMW glutenin subunits 2+12. Avle and Tarso were the most promising of the cultivars with 5+10. The relatively weak character of Tarso despite the HMW glutenin subunits 5+10 might be due to the 1BL/1RS rye translocation in this cultivar.

Influences of yearly weather variation and fertilizer rate on bread-making quality in Swedish grown wheats containing HMW glutenin subunits 2+12 or 5+10 cultivated during the period 1990–96

The effects of weather and nitrogen application rate on bread volume, protein concentration and gluten strength were investigated in spring and winter wheats in Sweden during 1990–96. The investigation was carried out in wheats containing the high-molecular-weight (HMW) glutenin subunit combinations 2+12 or 5+10.The results showed that a warm (c. 20°C mean dry temperature) and dry grain-filling period, as during 1994 and 1995, led to high gluten strength. As a relatively gentle dough mixing is normally applied in Sweden when baking bread, excessively high gluten strength results in low bread volumes. Wheat cultivars containing HMW glutenin subunits 5+10 generally had higher gluten strength than those containing subunits 2+12. However, not all the cultivars containing subunits 5+10 showed overstrong gluten properties, whereas some cultivars containing subunits 2+12 were overstrong during 1994 and 1995. Different cultivars produced the highest gluten strength in different years. Generally, cultivars containing HMW subunits 2+12 gave higher bread volumes than those containing subunits 5+10. This is probably due to the Swedish baking method, where the dough is given a relatively gentle mixing for a fixed period of time.Increased fertilizer rates led to increased protein concentration and decreased gluten strength. However, during certain years, for example 1994, the gluten strength was only decreased slightly by increased fertilizer rates, particularly in cultivars containing HMW glutenin subunits 5+10.