Genetic Diversity of Wheat Storage Proteins and Bread Wheat Quality

Branlard, Gérard; Dardevet, Mireille; Saccomano, R.; Lagoutte, Fabrice; Gourdon, J.

doi:10.1007/978-94-017-3674-9_18

Cited by 114 publications

(173 citation statements)

References 31 publications

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“…Some previous reports ranked b > g or b = g on Glu-B3 with respect to the effects on dough strength (Branlard et al 2001, Gupta et al 1991. The result in present study was inconsistent with these previous reports.…”

Section: Discussionmentioning

confidence: 97%

“…Most wheat protein corresponds to the 'gluten' protein consisting of glutenin and gliadin. Glutenin proteins, consisting of high-molecular-weight glutenin subunits (HMW-GSs) and low-molecular-weight glutenin subunits (LMW-GSs), are closely associated with dough strength and, accordingly, with bread-making qualities (Branlard et al 2001). It has been reported that HMW-GSs are encoded by three loci, Glu-A1, Glu-B1 and Glu-D1, and that there are three alleles (a~c) on Glu-A1, eleven alleles (a~k) on Glu-B1, and six alleles (a~f) on Glu-D1 (Payne and Lawrence 1983).…”

Section: Introductionmentioning

confidence: 99%

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Effect of allelic variation in three glutenin loci on dough properties and bread-making qualities of winter wheat

et al. 2011

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We investigated the relationships between allelic variations on three Glu-loci, Glu-D1, Glu-A3 and Glu-B3, and processing qualities (dough strength and bread-making qualities) by using doubled haploid (DH) lines. The genotypic group of Glu-D1d had a longer mixing peak time (PT), a parameter of strong dough, than that of Glu-D1a. The group carrying Glu-B3g had a longer PT than that of the group carrying Glu-B3b when it was accompanied by Glu-D1d, and the group carrying Glu-A3d had a longer PT than that of the group carrying Glu-A3f when it was accompanied by Glu-D1d and Glu-B3g. Regarding the extent of the effects on dough strength, each of the two alleles on each of the three Glu-loci could be ranked as d > a on Glu-D1, d > f on Glu-A3 and g > b on Glu-B3. The wheat with compositions of d-f-b (allele on Glu-D1, Glu-A3 and Glu-B3, respectively) had the highest specific loaf volume (SLV), and d-d-g had lower SLV than those of other three combinations carrying Glu-D1d, although the dough strengths (PTs) of the d-f-b group was secondarily high and that of the d-d-g group was very high. It is considered that the d-d-g combination group has excessively strong dough and that the poor contribution of d-d-g combination to loaf volumes may be due to the extra-strong dough properties.

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Section: Discussionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Effect of allelic variation in three glutenin loci on dough properties and bread-making qualities of winter wheat

et al. 2011

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“…Miyan and Clune (2008) reported no considerable differences in the grain protein between grazed and un-grazed treatment for two cultivars, yet high intensive grazing increased grain protein. The grain protein content of wheat is a critical factor in bread making and high protein content of wheat is associated with good bread making characteristics (Branlard et al, 2001;Marinciu and Saulescu, 2008). It is genetically controlled but may vary widely depending upon the variety, climatic conditions and the complex interactions between these factors (Tayyar, 2010).…”

Section: Discussionmentioning

confidence: 99%

Influence of Planting Dates on Grain Quality of Different Wheat Cultivars in Dual Purpose System

Munsif¹,

Arif²,

Ali³

et al. 2015

IJAB

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Field experiments were conducted to determine the effect of wheat grain quality under optimal planting date suitable for dual purpose (DP) system and to compare and find out wheat cultivars with good quality parameters after recovered from cutting at stem elongation stage. The experiments were laid out in randomized complete block design with split plot arrangement having three replications during winter

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“…Proteins are the most important components of wheat grains governing end -use quality. Variation in both protein content and composition significantly modify flour quality for bread-making (Branlard et al, 2001). The knowledge of heritability helps in predicting the behavior of the succeeding generation and making desirable selections.…”

Section: Introductionmentioning

confidence: 99%

Component of Variability for Protein Content and Yield Related Traits in Recombinant Inbred Lines (RILs) Population of Bread Wheat (Triticum aestivum L. Em. Thell) in Normal and Late Sown Environments

ki¹,

Singh²,

Rohila³

2018

Int.J.Curr.Microbiol.App.Sci

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Genetic Diversity of Wheat Storage Proteins and Bread Wheat Quality

Cited by 114 publications

References 31 publications

Effect of allelic variation in three glutenin loci on dough properties and bread-making qualities of winter wheat

Effect of allelic variation in three glutenin loci on dough properties and bread-making qualities of winter wheat

Influence of Planting Dates on Grain Quality of Different Wheat Cultivars in Dual Purpose System

Component of Variability for Protein Content and Yield Related Traits in Recombinant Inbred Lines (RILs) Population of Bread Wheat (Triticum aestivum L. Em. Thell) in Normal and Late Sown Environments

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