Effects of the functional <i>Gpc‐B1</i> allele on soft durum wheat grain, milling, flour, dough, and breadmaking quality

Kiszonas, Alecia M.; Ibba, María Itria; Boehm, Jeffrey D.; Morris, Craig F.

doi:10.1002/cche.10477

Cited by 2 publications

(4 citation statements)

References 32 publications

(54 reference statements)

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“…Vital wheat gluten is also an ingredient recovered from wet extraction of starch and it has a long history of use as a dough strengthener of weak flours 82 . Gluten is also widely used in food products as binder, filler and extender to improve consistency, mouthfeel and sensory traits 83,84 .…”

Section: Protein Compositionmentioning

confidence: 99%

“…81 Vital wheat gluten is also an ingredient recovered from wet extraction of starch and it has a long history of use as a dough strengthener of weak flours. 82 Gluten is also widely used in food products as binder, filler and extender to improve consistency, mouthfeel and sensory traits. 83,84 In the frame of the transition of plant-based diets, gluten is gaining much interest in the formulation of meat analogues because it can form a three-dimensional network.…”

Section: Protein Compositionmentioning

confidence: 99%

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Novel quality features to expand durum wheat applications

Aoun

Boukid

2022

J Sci Food Agric

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Durum wheat represents a staple food in the human diet owing to its nutritional and technological features. In comparison to common wheat, durum wheat has higher tolerance to biotic and abiotic stresses. However, its production and culinary uses are limited compared to common wheat. Therefore, significant attention was attributed to upgrading the key quality of durum wheat (i.e., hardness, protein, starch and color). This review intends to put the spotlight on the modification of these properties to create new functionalities suiting a wider range of food applications based on critical compilation of scientific publications. Targeting specific genes has been shown to be a valuable strategy to design novel wheat varieties with higher nutritional value (e.g., high amylose), improved technological properties (e.g., higher glutenin content), attractive appearance (e.g., colored wheat) and new uses (e.g., soft durum wheat for breadmaking). Further efforts are still needed to find efficient ways to stabilize and maintain these properties. © 2022 Society of Chemical Industry.

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Section: Protein Compositionmentioning

confidence: 99%

Section: Protein Compositionmentioning

confidence: 99%

Novel quality features to expand durum wheat applications

Aoun

Boukid

2022

J Sci Food Agric

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“…Although soft durum made bread with better quality than the soft white winter wheat Xerpha, the gluten strength and loaf volume were not on par with those of hard wheat [ 90 , 92 ]. One challenge with durum is the lack of the D genome and the HMW glutenin subunits found there.…”

Section: Introduction Of the Hmw-gs 1dx2 + 1dy12 1dx5 + 1dy10 And ( ...mentioning

confidence: 99%

“…However, the Mixograph dough parameters were not markedly improved with Gpc-B1 . Bread loaf volume was similarly improved only marginally [ 92 ].…”

Section: Introduction Of the Hmw-gs 1dx2 + 1dy12 1dx5 + 1dy10 And ( ...mentioning

confidence: 99%

Increasing the Versatility of Durum Wheat through Modifications of Protein and Starch Composition and Grain Hardness

Lafiandra

Sestili

Sissons

et al. 2022

Foods

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Although durum wheat (Triticum durum L. ssp. durum Desf.) has traditionally been used to make a range of food products, its use has been restricted due to the absence of the D-genome glutenin proteins, the relatively low variability in starch composition, and its very hard grain texture. This review focuses on the manipulation of the starch and protein composition and modification of the hardness of durum wheat in order to improve its technological and nutritional value and expand its utilization for application to a wider number of end products. Starch is composed of amylopectin and amylose in a 3:1 ratio, and their manipulation has been explored for achieving starch with modified composition. In particular, silencing of the genes involved in amylose and amylopectin synthesis has made it possible to isolate durum wheat lines with amylose content varying from 2–3% up to 75%. This has created opportunities for new products with different properties and enhanced nutritional value. Durum-made bread has generally inferior quality to bread made from common wheat. Attempts to introduce the Glu-D1 subunits 1Dx5 + 1Dy10 and 1Dx2 + 1Dy12 produced stronger dough, but the former produced excessively strong, inelastic doughs, and loaf volume was either inferior or not affected. In contrast, the 1Dx2 + 1Dy12 sometimes improved bread loaf volume (LV) depending on the glutenin subunit background of the genotype receiving these genes. Further breeding and selection are needed to improve the dough extensibility to allow higher LV and better texture. The versatility of durum wheat has been greatly expanded with the creation of soft-textured durum via non-GMO introgression means. This soft durum mills like soft hexaploid wheat and has similar baking properties. The pasta quality is also not diminished by the soft-textured kernels. The Glu-D1 locus containing the subunits 1Dx2 + 1Dy12 has also been introgressed to create higher quality soft durum bread.

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Effects of the functional Gpc‐B1 allele on soft durum wheat grain, milling, flour, dough, and breadmaking quality

Cited by 2 publications

References 32 publications

Novel quality features to expand durum wheat applications

Novel quality features to expand durum wheat applications

Increasing the Versatility of Durum Wheat through Modifications of Protein and Starch Composition and Grain Hardness

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