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Allelic variation at the Glu-D3 locus in Chinese bread wheat and effects on dough properties, pan bread and noodle qualities

Author: Liu, L.
Author: He Zhonghu
Author: Ma, W.J.
Author: Liu, J.J.
Author: Xia, X.C.
Author: Peña-Bautista, R.J.
Year: 2009
Abstract: Glutenin subunit alleles at the Glu-D3 locus and their effects on dough properties, pan bread, and dry white Chinese noodle (DWCN) qualities were investigated using 106 winter and facultative wheat cultivars and advanced lines. Allele Glu-D3c (42.5%) was the most frequent glutenin subunit, followed by Glu-D3b (25.5%) and Glu-D3a (23.6%). Glu-D3d and Glu-D3f occurred in only three and six cultivars, respectively. The effect of Glu-D3 was significant forDWCN quality, accounting for up to 16% of the variation, but there were no significant differences between individual Glu-D3 alleles on dough properties and qualities of DWCNand pan bread. Interaction effects Glu-A1 × Glu-D3 and Glu-B1 × Glu-D3 were significant for DWCN quality and loaf volume. More work is needed to understand the effects of Glu-D3 variation on the determination of dough properties and end-use quality.
Language: English
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Type: Article
Country: China
Region: East Asia
Pages: 57-64
Journal issue: 1
Journal: Cereal Research Communications
Journal volume: 37
Keywords: Triticum aestivum
Keywords: Glu-D3
Keywords: Allelic variation
Keywords: bread-making quality
Keywords: Chinese noodle quality
Keywords: SDS-PAGE

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  • Genetic Resources
    Genetic Resources including germplasm collections, wild relatives, genotyping, genomics, and IP
  • Wheat
    Wheat - breeding, phytopathology, physiology, quality, biotech

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