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Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality
Author(s) -
Zhang Pingping,
Jondiko Tom O,
Tilley Michael,
Awika Joseph M
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6635
Subject(s) - glutenin , steamed bread , gluten , food science , bread making , chemistry , composition (language) , wheat flour , wheat gluten , protein subunit , biochemistry , linguistics , philosophy , gene
BACKGROUND Steamed bread is a popular staple food in Asia with different flour quality requirements from pan bread. Little is known about how glutenin characteristics affect steamed bread quality. This work investigated how deletions of high‐molecular‐weight glutenin subunits ( HMW‐GS ) influence gluten properties and Chinese steamed bread quality using 16 wheat lines grown in Texas . RESULTS Although similar in protein content (134–140 mg g −1 ), gluten composition and dough properties differed widely among the lines. Compared with non‐deletion lines, deletion lines had lower ( P < 0.05) unextractable polymeric protein (294 vs 470 mg g −1 ), HMW‐GS /low‐molecular‐weight glutenin subunit ratio (0.25 vs 0.41), dough force to extend (0.16 vs 0.44 N) and mixing peak time (2.03 vs 4.52 min). Deletion lines with HMW‐GS composition of 2*/17+_/5+_ and 2*/17+_/2+12 showed moderate gluten strength (mixing peak time, 1.96–2.94 min; force to extend, 0.18–0.23 N) and high dough extensibility (106–129 mm). These lines also produced good steamed bread quality (score, 60.8–65.0) with good elasticity and crumb structure . CONCLUSION Deletion at Glu‐B1y and/or Glu‐D1y loci in high‐strength hard wheat produced good dough properties for steamed bread. This suggests that wheat functionality for steamed bread can be improved by manipulating HMW‐GS composition. © 2014 Society of Chemical Industry