Effect of allelic variation in three glutenin loci on dough properties and bread-making qualities of winter wheat

• Published in: Breeding Science Vol. 61; no. 3; pp. 281 - 287
• Main Authors: Ito, Miwako, Fushie, Sachiko, Maruyama-Funatsuki, Wakako, Ikeda, Tatsuya M., Nishio, Zenta, Nagasawa, Koichi, Tabiki, Tadashi, Yamauchi, Hiroaki
• Format: Journal Article
• Language: English
• Published: Tokyo Japanese Society of Breeding 01-01-2011; Japan Science and Technology Agency
• Subjects: bread-making quality; doubled haploid line; Dough; dough property; glutenin; glutenin gene; high-molecular-weight glutenin subunit (HMW-GS); low-molecular-weight glutenin subunit (LMW-GS); Plant breeding; Triticum aestivum
• ISSN: 1344-7610; 1347-3735
• DOI: 10.1270/jsbbs.61.281

We investigated the relationships between allelic variations on three Glu- loci, Glu-D1, Glu-A3 and Glu-B3, and processing qualities (dough strength and bread-making qualities) by using doubled haploid (DH) lines. The genotypic group of Glu-D1d had a longer mixing peak time (PT), a parameter of strong dough, than that of Glu-D1a. The group carrying Glu-B3g had a longer PT than that of the group carrying Glu-B3b when it was accompanied by Glu-D1d, and the group carrying Glu-A3d had a longer PT than that of the group carrying Glu-A3f when it was accompanied by Glu-D1d and Glu-B3g. Regarding the extent of the effects on dough strength, each of the two alleles on each of the three Glu- loci could be ranked as d > a on Glu-D1, d > f on Glu-A3 and g > b on Glu-B3. The wheat with compositions of d-f-b (allele on Glu-D1, Glu-A3 and Glu-B3, respectively) had the highest specific loaf volume (SLV), and d-d-g had lower SLV than those of other three combinations carrying Glu-D1d, although the dough strengths (PTs) of the d-f-b group was secondarily high and that of the d-d-g group was very high. It is considered that the d-d-g combination group has excessively strong dough and that the poor contribution of d-d-g combination to loaf volumes may be due to the extra-strong dough properties.