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Significance of Aegilops tauschii Glutenin Genes on Breadmaking Properties of Wheat
Author(s) -
Hsam S. L. K.,
Kieffer R.,
Zeller F. J.
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.2001.78.5.521
Subject(s) - aegilops tauschii , glutenin , gluten , prolamin , chemistry , food science , ploidy , common wheat , aegilops , botany , gene , storage protein , biology , biochemistry , genome , protein subunit , chromosome
The contribution of the diploid wild wheat species Aegilops tauschii (DD) to breadmaking quality was studied using synthetic hexaploid wheats (AABBDD) derived from a common Triticum turgidum var. durum (AABB) and three A. tauschii parental lines. Prolamin alleles of the T. durum and A. tauschii parents are additively expressed in the synthetic hexaploids. Bread loaf volumes (BV) assessed by micro‐rapid‐mix‐test (MRMT) and rheological parameters: gluten index (GI), maximum resistance (RE), SDS‐sedimentation (SDSS), dough surface, and other quality characteristics clearly indicate that BV and other breadmaking properties in hexaploids are significantly influenced by glutenin genes of the A. tauschii species.