Loading...

Crop Research

Dough quality of wheat flour with low HMW-GS relative content

Article Id: 003 | Page : 10-14
Citation :- Dough quality of wheat flour with low HMW-GS relative content. Crop Res. 48: 10-14
Xiujuan Hou, Jianming Li, Le Wei, Bo Zhang, Wenjie Chen, Dencai Liu, Baolong Liu, Huaigang Zhang blliu@nwipb.cas.cn; hgzhang@nwipb.cas.cn
Address : Key Laboratory of Adaptation and Evolution of Plateau Biota (AEPB) North-west Institute of Plateau Biology, Chinese Academy of Sciences, Qinghai, Xining-810 008, China; 1College of Biologic and Geographic Sciences, Qinghai Normal University, Qinghai, Xining-810 008, China.; 2Qinghai Province Key Laboratory of Crop Molecular Breeding, Xining-810 008, China.
Online Published:

Abstract

In this article, flour with gradient relative content of high-molecular-weight glutenin sub-units (HMW-GS) is obtained by mixing the flour of transgenic line with completely silent HMW-GS and wild line, with their dough quality measured. The results show that the gluten formation could not be detected when the relative HMW-GS content was less than 16%. If the content of HMW-GS is 16–24%, the soft gluten could be formed, but the gluten with great force could not be detected. When HMW-GS relative content is greater than 48%, some glutenin will form gluten with great force, and some glutenin will form gluten with weak force. The gluten index is always about 92% in 64–100% HMW-GS relative content. The regression analysis indicated that SDS sediment value, development time and tolerance index were related linearly to the HMW-GS content, while the time to breakdown and become stable was exponentially relative.

Keywords

Dough quality  HMW glutenin  Wheat.

References

Global Footprints