Properties of grain, flour and dough in bread wheat lines with Aegilops markgrafii introgressions | Zendy

L. V. Shchukina | Zendy; Т. А. Пшеничникова | Zendy; A. K. Chistyakova | Zendy; Е. К. Хлесткина | Zendy; Andreas Börner | Zendy

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Properties of grain, flour and dough in bread wheat lines with Aegilops markgrafii introgressions

Author(s) -

L. V. Shchukina,

Т. А. Пшеничникова,

A. K. Chistyakova,

Е. К. Хлесткина,

Andreas Börner

Publication year - 2017

Publication title -

cereal research communications

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.28

H-Index - 32

eISSN - 1788-9170

pISSN - 0133-3720

DOI - 10.1556/0806.45.2017.012

Subject(s) - gluten , cultivar , biology , common wheat , agronomy , wheat flour , bread making , chromosome , food science , gene , biochemistry

Various milling parameters, wet gluten content and key dough properties were analyzed for two sister lines of bread wheat with Ae. markgrafii introgressions in genetic background of cultivar Alcedo carrying a set of sub-chromosomal alien segments on chromosomes 2AS, 2BS, 3BL, 4AL and 6DL. The lines revealed higher grain vitreousness, larger particle size of flour, and higher wet gluten content in grain compared to cv. Alcedo. The flour from these lines also showed excellent water absorption and developed more resilient dough. The introgressions in the Alcedo genome caused no reduction in 1,000-grain weight. General improvement of the grain technological properties appears to be the result of introgressions into 2AS, 2BS and 3BL chromosomes. Coincidence of locations of Ae. markgrafii introgressions in chromosome with the QTLs positions for technological traits, revealed in bread wheat mapping populations, is discussed

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