GrainGenes Reference Report: CCM-76-743
Reference
CCM-76-743
Title
Effect of single substitution of glutenin or gliadin proteins on flour quality of alpha 16, a Canada Prairie Spring wheat breeders' line
Journal
Cereal Chemistry
Year
1999
Volume
76
Pages
743-747
Author
[ Hide all but 1 of 6 ] Wesley AS Lukow OM Ames N Kovacs MIP McKenzie RIH Brown D
Abstract
Summary: The effect of genetic variation in the glutenin and gliadin protein alleles of Alpha 16, a Canada Prairie Spring (CPS) wheat line, on the dough mixing, bread, and noodle quality properties were evaluated. The presence of a gliadin component (BGGL) and the low molecular weight glutenin subunit (LMW-GS) 45 found in the selection Biggar BSR were associated with significant increases in dough strength characteristics. The results of the study showed that gliadins, LMW-GS, and high molecular weight glutenin subunits (HMW-GS) can influence bread- and noodle-making properties of wheat flour. Genotype-by-environment interactions were not significant for most of the quality parameters studied, indicating that the differences observed in quality characteristics were mainly due to the effect of genotype
Keyword
alleles
[ Show all 27 ]
GrainGenes is a product of the Agricultural Research Service of the US Department of Agriculture.
GrainGenes Reference Report: CCM-76-743
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GrainGenes is a product of the Agricultural Research Service of the US Department of Agriculture. | |||