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Apparent Dough Stickiness of Selected 1BL/1RS Translocated Soft Wheat Flours
Author(s) -
Schwarzlaff Sabine S.,
Uriyo Maria G.,
Johnson Janet M.,
Barbeau William E.,
Griffey Carl A.
Publication year - 2001
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.2001.78.1.93
Subject(s) - chemistry , chromosomal translocation , food science , biochemistry , gene
A new method, called the Schwarzlaff‐Shephard Dough Stripping Method, was used to determine apparent dough stickiness in seven 1BL/1RS translocated soft, red, winter wheat (SRWW) lines and five SRWW lines without the translocation. Pairwise comparisons of all 1BL/1RS versus all non‐1BL/1RS lines indicated that doughs made from the 1BL/1RS lines were significantly stickier, on average, than doughs made from the non‐1BL/1RS lines. However, there was no significant difference in the apparent dough stickiness of one set of sister lines that shared a similar pedigree, 1BL/1RS line VA 93‐54‐18 versus its non‐1BL/1RS sister line VA 94‐54‐21. Another 1BL/1RS line, VA 92‐52‐22, ranked last in apparent dough stickiness and was significantly less sticky than two non‐1BL/1RS lines. VA 92‐52‐22 has a distinctly different pedigree from the other 1BL/1RS lines that we evaluated. These findings suggest that there are strong genotypic effects on dough stickiness, making it possible to develop non‐sticky cultivars of 1BL/1RS SRWW.