The Effects of Hardness Allele Pinb-D1b on the Flour Quality of Wheat for Japanese White Salty Noodles

Influence of puroindoline genotypes on grain characteristics, physico-chemical properties of flour and end-use quality of Korean wheats

“…There were also significant relationships between these physical properties in Korean wheats. Those results are in good agreement with previous results (Bettege and Morris 2000, Morgan et al 2000, Martin et al 2001, Nagamine et al 2003, Zhang et al 2005, Chen et al 2007. Therefore, grain characteristics, especially hardness index of grain, could have influence on the milling performance and physical properties of Korean wheat flours.…”

“…There were no significant differences in grain characteristics and milling performances of Korean wheats with Pina-D1b/Pinb-D1a and Pina-D1a/Pinb-D1b genotypes, although these genotypes showed higher 1000 kernel weight, hardness index and flour yield than Korean wheats with Pina-D1a/Pinb-D1a genotypes. Nagamine et al (2003) reported that Pina-D1a/ Pinb-Db had higher flour yield than Pina-D1a/Pinb-Da in 110 doubled haploid lines, although there was no significant difference in 1000 kernel weight. Hard wheats with PinaD1a/Pinb-D1b had significantly higher flour yield, break flour yield and milling score than wheats with Pina-D1b/ Pinb-D1a in recombinant inbred lines of hard red spring wheats (Martin et al 2001) and Australian wheats (Eagles et al 2006).…”

“…Soft wheats showed lower average particle size of flour, ash and damaged starch content, and higher lightness of flour than hard wheats in doubled haploid lines from Japan and US wheats with different puroindoline genotypes (Bettege and , Nagamine et al 2003. Korean wheats with Pina-D1b/Pinb-D1a had greater starch damage in milling processing than Pina-D1a/PinbD1b genotypes and the damage could have an effect on water absorption of rheological properties, which are in agreement with previous results (Cane et al 2004, Eagles et al 2006, Chen et al 2007).…”

“…Pina-D1b genotypes showed harder grain texture, higher flour yield, protein content, damaged starch, water absorption, color score of noodles and loaf volume of bread and lower lightness and ash content of flour than hard wheats with Pinb-D1b (Giroux et al 2000, Martin et al 2001, Nagamine et al 2003, Cane et al 2004, Chen at al. 2007.…”

Relationships between Quality Characteristics in the New Two-rowed, Hull-less Barley Cultivar “Yumesakiboshi”

“…However, the evidence that grain hardness reduces grain breakage during pearling is meaningful for barley breeders, since a major genetic factor controlling grain hardness has recently been revealed as the genotype of hordoindoline (Hinb2) 2,22 which was the homoeologous of "friabilin" in wheat 5,6,13,18 . An effective breeding strategy to reduce the broken-grain rate as a major quality problem for two-rowed pearling barley is the use of Hinb2b allele, which hardens the endosperm texture.…”