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GrainGenes Reference Report: CCM-76-743

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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	Wesley AS [ Show all 6 ]
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	[ Hide all but 1 of 27 ] alleles backcross baking quality bread breadmaking canada flour food food composition genetic engineering genetic variation genotype genotype environment interaction gliadin glutenin mixing molecular weight noodles quality quality characteristics selection spring wheat substitution weight wheat flour wheat gluten wheat protein

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