Prediction of bread-making quality by prolonged swelling SDS-sedimentation test.

Takata, Kanenori; Yamauchi, Hiroaki; lriki, Norio; Kuwabara, Tatsuo

doi:10.1270/jsbbs.49.221

Cited by 51 publications

(36 citation statements)

References 5 publications

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“…A sequence comparison indicated that this new subunit has the shortest repetitive domain of all the published Dx-type subunits and that the allele is derived from Glu-D1a, which is popular in Asia. Interestingly, the accession possessing this new subunit had a high bread-making quality (data not shown) as evaluated by Takata's µ-SDS sedimentation test (Takata et al 1999). Although bread-making quality is determined not only by the HMW glutenin subunit but also by several other factors such as LMW glutenin and puroindoline (Shewry et al 1992), this result suggests the utility of landraces for improving wheat flour quality.…”

Section: The Hmw Glutenin Subunit In Afghanistanmentioning

confidence: 93%

Evaluation of the genetic diversity of an Afghan wheat collection based on morphological variation, HMW glutenin subunit polymorphisms, and AFLP

et al. 2009

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To reveal the genetic properties of an Afghan wheat collection maintained in Kyoto University, variations in morphological character and HMW glutenin subunit composition were investigated in 410 Afghan wheat accessions together with 65 accessions of Iranian and Pakistani wheat. The majority of the samples had primitive morphological characteristics, namely, tall plant height and lax spikes with a spelt head. The most frequent combination of HMW glutenin subunit was Glu-A1c (encoding subunit null), Glu-B1b (7 + 8), and Glu-D1a (2 + 12). Alleles preferable for modern breeding such as Glu-B1c and Glu-D1d were rare in our samples. Consequently, we concluded that the Afghan wheat accessions investigated in this study have genetic characteristics typical of landraces. As for their genetic diversity, the level of variation in the HMW glutenin subunit in Afghanistan was found to be equal to or lower than that in the neighboring countries. The largest variation was observed in Western Iran and Pakistan. AFLP analysis using 91 representative accessions also showed a comparatively low level of diversity in Afghanistan. These results suggest that a decrease in genetic diversity has occurred in Afghanistan. A novel HMW glutenin subunit (2.8) was found in this study, indicating the potential usefulness of Afghan landraces for wheat breeding.

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Section: The Hmw Glutenin Subunit In Afghanistanmentioning

confidence: 93%

Evaluation of the genetic diversity of an Afghan wheat collection based on morphological variation, HMW glutenin subunit polymorphisms, and AFLP

et al. 2009

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“…Measurement was carried out using 65 g of flour with a 13.5% water content base; the starting temperature and heating rate were 25˚C and 1.5˚C/min, respectively. The SDS-sedimentation value (SV) was determined by the method of Takata et al (1999), who modified the methods of Axford et al (1979). ␣-Amylase activity of flour and whole wheat flour was determined by the methods of Watanabe et al (1994) using an ␣-amylase kit (Ceralpha, Megazyme Co., Ltd., Wicklow, Ireland).…”

Section: Methodsmentioning

confidence: 99%

Effects of Increase in .ALPHA.-Amylase and Endo-Protease Activities during Germination on the Breadmaking Quality of Wheat.

Ichinose

Takata

Kuwabara

et al. 2001

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The effects of increase in ␣-amylase and endo-protease activities during germination on the deterioration of the breadmaking quality of hard wheat were examined using three varieties with different strengths of gluten: VictoriaINTA, Harunoakebono, and Leader. The results are summarized as follows: (1) The degradation of the breadmaking quality of flour damaged in germination differed greatly according to the gluten strength of each variety. VictoriaINTA, which has extra-strong gluten, was more tolerant of the germination damage than the other varieties with strong gluten. (2) The degradation of specific loaf volume, which is caused by lowering the gas retention of the dough, was the result of the softening of the dough that was observed as a decrease in the mixing peak time and the breaking force of the dough. (3) The ␣-amylase and endo-protease activities of flours did not seemed to influence the breadmaking quality, although there was a considerably high correlation between endo-protease activity of whole wheat flour and breadmaking quality. From these results, it would seem that the main reason that flour damaged during germination degrades breadmaking quality is the endo-protease in the wheat grain, which already causes partial gluten decomposition. Accordingly, it might be better to examine the endo-protease activity of whole wheat flour at harvest ripeness in order to estimate the value of breadmaking quality within the hard-wheat breeding system. Keywords: extra-strong variety, breadmaking quality, endo-protease activity, ␣-amylase activity Most Japanese hard wheat used for bread is grown in Hokkaido; however, pre-harvest sprouting often occurs as grain develops due to unfavorable weather. This problem is serious because wheat flour that is damaged during germination has a maximum viscosity (MV) of Amylograph that is below 300 B.U. and is unsuitable for industrial processing. Many studies on germination damage in wheat deal with starch degradation, i.e., MV of Amylograph, Falling number, ␣-amylase activity and the quality of bread (MacGregor & Matsuo, 1972; Meredith & Pomernz, 1985;MacGregor & Dushnicky, 1989). However, the deterioration of breadmaking quality in flour that has been damaged during sprouting cannot always be explained by low MV values (Yamauchi et al., 1998;Sato et al., 1999). Therefore, another practical index to estimate the value of breadmaking quality is required within the hard-wheat breeding system. On the other hand, there is some evidence that the degradation of storage protein also greatly contributes to the loss of breadmaking quality during germination. (Kruger, 1971;Bushuk & Lukow, 1987;Lukow & Bushuk, 1984;Janssen et al., 1996b;Weegels et al.,1996). Studies show that an increase in ␣-amylase and endoprotease activities in wheat may lead to degradation of endosperm starch and protein during germination and may have a deleterious effect on the quality of bread (Kiribuchi & Nakamura, 1973; Preston & Kruger, 1979;Meredith & Pomeranz, 1985;Salomonsson et al., 1989; Sun & Henson,19...

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“…The protein content was measured using a near-infrared reflectance instrument (Inframatic 8120, Percon Co., Hamburg, Germany). To evaluate dough properties, sodium dodecyl sulfate (SDS)-sedimentation volume (SMV) in a small-scale test was measured as described by Takata et al (1999), and mixing peak time (PT) was measured using a 2 g-Mixograph (National Manufacturing Division of TMCO, Lincoln, NE, USA). The longer PT corresponds to stronger dough, as PT indicates strength (elasticity) of dough.…”

Section: Flour Quality Testsmentioning

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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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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Prediction of bread-making quality by prolonged swelling SDS-sedimentation test.

Cited by 51 publications

References 5 publications

Evaluation of the genetic diversity of an Afghan wheat collection based on morphological variation, HMW glutenin subunit polymorphisms, and AFLP

Evaluation of the genetic diversity of an Afghan wheat collection based on morphological variation, HMW glutenin subunit polymorphisms, and AFLP

Effects of Increase in .ALPHA.-Amylase and Endo-Protease Activities during Germination on the Breadmaking Quality of Wheat.

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

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