EFFECTS OF GLIADIN/GLUTENIN AND HMW-GS/LMW-GS RATIO ON DOUGH RHEOLOGICAL PROPERTIES AND BREAD-MAKING POTENTIAL OF WHEAT VARIETIES

摘要

The gliadin/glutenin ratio of 15 diverse wheat varieties ranged from 0.75 to 1.16,rnwhereas the high molecular weight glutenin subunits (HMW-GS) to low molecularrnweight glutenin subunits (LMW-GS) ratio of these varieties ranged from 0.31rnto 0.93. Gliadin/glutenin ratio showed a significant negative relationship with specificrnloaf volume (r = −0.73), dough development time (DDT; r = −0.73), doughrnstability (r = −0.79) and positive associations with LMW quantity (r = 0.72).rnMixolab classified the wheat varieties into two groups on the basis of HMW-GSrnlocated at Glu-A1 and Glu-D1.Wheat varieties HI 977 and DBW 16 with subunitsrn2* and 5 +10 at Glu-A1 and Glu-D1, respectively, exhibited the characteristics ofrn“extra strong” doughs with longer DDT of 8.3 and 7.2 min, and higher dough stabilityrnvalues of 9.1 and 8.6 min, respectively.Wheat varieties C 306,HW 2004 withrnnull allele at Glu-A1 and 2 + 12 at Glu-D1, in contrast, were weak as they developedrnquickly, with low dough stability (≤4 min).