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Efecto de diferentes subunidades de Gluteninas-APM sobre la calidad panadera en trigos harineros Mexicanos

Author: De la O Olan, M.
Author: Espitia Rangel, E.
Author: Molina Galan, J.D
Author: Peña Bautista, R.J.
Author: Santacruz Varela, A.
Author: Villaseñor Mir, H.E.
Year: 2006
URI: http://hdl.handle.net/10883/2535
Abstract: In order to determine the influence of different high molecular weight (HMW) glutenin subunits on baking properties and protein content, a set of 69 wheat (Triticum aestivum L.) F2:6 lines derived by single seed descent from the cross Rebeca F2000 by Salamanca S75 was analyzed. Lines were grown at Roque, Gto. (Fall-Winter, 2003- 2004) under normal and restricted irrigation regime. Bread volume, crumb texture and protein content were evaluated. Analyses were performed grouping wheat lines by grain hardness. In soft lines the best combination was 1, 7+8, 2+12 with higher values of bread volume, intermediate crumb texture and high protein content; whereas lines with combinations 1, 7+8, 5+10 and 2*, 17+18, 2+12 produced the lowest values for those traits. In semi-soft wheats combination 2*, 17+18, 2+12 resulted in good crumb texture and the largest bread volume, but for protein content the best combination of HMWGlutenins was 1, 17+18, 2+12. In semi-hard lines no differences among allelic combinations were found. In the A-genome for semihard wheats subunit 2* presented the highest values for bread volume, crumb texture and protein content in comparison to subunit 1. In the B-genome for soft, semi-soft and semi-hard wheats two allelic subunits, 17+18 and 7+8 had the same effects on baking quality and protein content. In semi-soft wheats subunit 2+12 of the D-genome presented the highest values of crumb texture, whereas subunit 5+10 showed the lowest value. It is concluded that baking properties are differentially influenced by the HMW glutenin alleles present in Mexican wheats
Format: PDF
Language: English
Language: Spanish
Publisher: Sociedad Mexicana de Fitogenética
Copyright: CIMMYT manages Intellectual Assets as International Public Goods. The user is free to download, print, store and share this work. In case you want to translate or create any other derivative work and share or distribute such translation/derivative work, please contact CIMMYT-Knowledge-Center@cgiar.org indicating the work you want to use and the kind of use you intend; CIMMYT will contact you with the suitable license for that purpose.
Alternative Title: Effect of different HMW-Glutenin subunits on baking quality of Mexican bread wheats
Type: Article
Country focus: Mexico
Region: North America
Pages: 291-297
Issue: 4
Volume: 29
Keywords: High Molecular Weight Glutenins
Keywords: Baking Properties
Publisher URI: http://www.revistafitotecniamexicana.org/documentos/29-4/3a.pdf
Agrovoc: TRITICUM AESTIVUM
Agrovoc: GLUTENINS
Agrovoc: KERNELS
Agrovoc: FIRMNESS
Agrovoc: QUALITY
Agrovoc: BAKING CHARACTERISTICS
Journal: Revista Fitotecnia Mexicana


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  • Wheat
    Wheat - breeding, phytopathology, physiology, quality, biotech

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