GrainGenes Reference Report: SAS-37-1265
Reference
SAS-37-1265
Title
Effect of allelic variation at the Glu-1 and Glu-3 loci and presence of 1BL/1RS translocation on pan bread and dry white Chinese noodle quality
Journal
Scientia Agricultura Sinica
Year
2004
Volume
37
Pages
1265-1273
Author
Liu L Zhou Y Liu J He Z Yang J
Abstract
High molecular weight glutenin subunits (HMW-GS), low molecular weight glutenin subunits (LMW-GS), and 1BL/1RS translocation play an important role in determining the processing quality in common wheat. A total of 80 and 78 cultivars and advanced lines in trial I and trial II were sown in two and four environments, respectively. They were used to investigate the effect of HMW-GS, LMW-GS and 1BL/1RS translocation on dough rheological characteristics, pan bread and dry white Chinese noodle quality. Glu-B1 , Glu-D1 and Glu-B3 loci play a determinant role in dough rheological characteristics, pan bread and dry white Chinese noodle quality and Glu-A3 locus has slight contribution to them. For gluten strength and loaf volume, at Glu-A1 locus, 1>2*>N; at Glu-B1 locus, 7+8>7+9; at Glu-D1 locus, 5+10>4+12>2+12; at Glu-A3 locus, Glu-A3d > Glu-A3c > Glu-A3a ; at Glu-B3 locus, Glu-B3d > Glu-B3f > Glu-B3b > Glu-B3j . For extensibility and noodle score, at Glu-A1 locus, 1>N; at Glu-B1 locus, 20>7+9>7+8; at Glu-D1 locus, 4+12>5+10>=2+12; at Glu-A3 locus, Glu-A3c >= Glu-A3d > Glu-A3a ; at Glu-B3 locus, Glu-B3b >= Glu-B3f > Glu-B3d > Glu-B3j . Lines carrying 1BL/1RS translocation show significantly delirious effect on dough rheological characteristics, pan bread, and dry white Chinese noodle quality
Keyword
bread
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GrainGenes is a product of the Agricultural Research Service of the US Department of Agriculture.
GrainGenes Reference Report: SAS-37-1265
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GrainGenes is a product of the Agricultural Research Service of the US Department of Agriculture. | |||