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Effects of the functional Gpc‐B1 allele on soft durum wheat grain, milling, flour, dough, and breadmaking quality

Kiszonas, Alecia M. ; Ibba, Maria Itria ; Boehm, Jeffrey D. ; Morris, Craig F.

Cereal chemistry, 2021-11, Vol.98 (6), p.1250-1258 [Periódico revisado por pares]

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  • Título:
    Effects of the functional Gpc‐B1 allele on soft durum wheat grain, milling, flour, dough, and breadmaking quality
  • Autor: Kiszonas, Alecia M. ; Ibba, Maria Itria ; Boehm, Jeffrey D. ; Morris, Craig F.
  • Assuntos: bread baking quality ; dough strength ; durum wheat ; gluten ; grain protein content (Gpc) ; soft kernel
  • É parte de: Cereal chemistry, 2021-11, Vol.98 (6), p.1250-1258
  • Notas: Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of other that may also be suitable.
    This article is in the public domain and not copyrightable. It may be freely reprinted with customary crediting of the source.
  • Descrição: Background and objectives Utilization of durum wheat (Triticum turgidum subsp. durum) can be enhanced by increasing grain and flour protein content. One strategy to increase protein content is by introducing the functional Gpc‐B1 allele from wild emmer (Triticum turgidum subsp. dicoccoides). Findings Introduction of the functional Gpc‐B1 allele into soft kernel durum increased grain and flour protein by 17 g/kg, increased dough strength as evidenced by SDS sedimentation volume and Mixograph dough mixing parameters, and increased straight‐dough pan bread volume. When grown under arid conditions, high protein (151 g/kg) samples had decreased loaf volumes indicative of inelastic doughs. The functional Gpc‐B1 allele was associated with decreased test weight, a small increase in SKCS hardness, and a modest increase in flour ash; otherwise, milling performance was not affected. Conclusions Introgression of the Gpc‐B1 functional allele from dicoccoides into durum wheat can improve dough strength and breadmaking quality. The effect tends to be consistent over environments but overall, Gpc‐B1 made only a modest improvement in durum wheat breadmaking quality. Further studies with concomitant selection at other loci are needed to see the effects of Gpc‐B1 among elite germplasm. Significance and novelty Durum wheat production and consumption will increase as bread quality improves. The functional Gpc‐B1 allele contributed to improved breadmaking quality. The present report is the first to examine the effect of this allele on breadmaking in durum wheat.
  • Idioma: Inglês
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  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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