Glutenin combinations of the loci Glu-1 and Glu-3 and the quality of wheat flour dough
DOI:
https://doi.org/10.29312/remexca.v4i8.1128Keywords:
Triticum aestivum L., dough quality, igh glutenin combinations and low molecular weightAbstract
The effect of combinations of high molecular weight glutenin (GAPM) and low molecular weight glutenin (GBPM) on the quality (strength and extensibility) of the mass was assessed in this paper. Three groups of 98 lines derived from Verano S91 x Salamanca S75, Verano S91 x Gálvez M87 and Rebeca F2000 x Bacanora T88. The variables evaluated were: mixing time and stability, tolerance to over kneading, strength of the dough and tenacity/extensibility ratio. The GBPM and GAPM were identified by electrophoresis in polyacrylamide gels. In Verano S91 x Salamanca S75, the GAPM 2 *, 17 +18, 2 +12 combined with GBPM e, g?, b; c, h, b, c, g?, b were associated with masses of greater strength compared to 2 *,17+18,2+12,e,h,b.InVeranoS91xGálvezM87,2 *,17+18,2+12,e,h,c;1,17+18,2+12,b,h,c,1,17+18, 2+12, b , h, b showed medium strong and extensible gluten. In Rebeca F2000 x Bacanora T88, 2 *, 7 +9, 5+10, c. g, b and 1, 17 +18, 5 +10, c, g, b showed strong and extensible gluten, contrary to that expressed by 2 *, 7+9, 5 +10, c. j, b. This indicates that by genetic recombination and selection can be generated GBPM and GAPM combinations that are associated with specific values of strength and extensibility and consequently determine the quality of the final product.
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