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GrainGenes Reference Report: CCM-78-521

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Reference	CCM-78-521
Title	Significance of Aegilops tauschii glutenin genes on breadmaking properties of wheat
Journal	Cereal Chemistry
Year	2001
Volume	78
Pages	521-525
Author	Hsam SLK Kieffer R Zeller FJ
Abstract	Summary: The contribution of the diploid wild wheat species Aegilops tauschii (DD) to breadmaking quality was studied using synthetic hexaploid wheats (AABBDD) derived from a common Triticum turgidum var. durum (AABB) and three A. tauschii parental lines. Prolamin alleles of the T. durum and A. tauschii parents are additively expressed in the synthetic hexaploids. Bread loaf volumes (BV) assessed by micro-rapid-mix-test (MRMT) and rheological parameters: gluten index (GI), maximum resistance (RE), SDS-sedimentation (SDSS), dough surface, and other quality characteristics clearly indicate that BV and other breadmaking properties in hexaploids are significantly influenced by glutenin genes of the A. tauschii species
Keyword	[ Hide all but 1 of 38 ] aegilops allele baking quality bread breadmaking breadmaking properties breadmaking quality diploid dough durum food composition gene gluten glutenin glutenin gene hexaploid hexaploid wheat hexaploidy nitrogen content parameters parents quality resistance rheological properties surface synthetic genes synthetic hexaploid synthetic hexaploid wheat tauschii triticum triticum durum triticum turgidum volume wheat flour wheat gluten wild wild plants yields

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