Effect of LOW Molecular Weight Glutenin Subunit Composition of Wheat on Dough Properties

摘要

To evaluate the influence of the low molecular weight glutenin subunit (LMW-GS) composition on dough properties and the amount of functional glutenin, a set of doubled haploi wheat lines with all eight possible LMW-GS composition combinations from thecross of semi-dwarf Glenlea by AC Domain was evaluated. Significant increases in the dough strength and baking quality were attributed to the Glu-B3 LMW-GS alleles. A significcant increase in the mixograph dough development time, mixograph energy to peak, farinograph dough development time and farinograph stability was observed in lines with the LMW-GS allele 'g' compared to lines with the allele 'h'. Greater bread loaf volume was produced in wheat lines with the allele 'h'. Lines with the LMW-GS allele 'c', coded by chromosome Glu-D3, increased dough strength as determined by the mixograph and farinograph, but decreased bread loaf volume compared to the allele 'a'. Examination of the protein composition of the lines with different LMW-GS compositionshowed that the effect of different LMW-GS on dough quality was associated with the proportion of the glutenin in flour rather than the total flour protein content.