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Pan bread and chinese white salted noodle qualities of chinese winter wheat cultivars and their relationship with gluten protein fractions

文献类型： 外文期刊

作者： Zhang, Pingping 1 ; He, Zhonghu 2 ; Zhang, Yan 2 ; Xia, Xianchun 3 ; Liu, Jianjun; Yan, Jun; Zhang, Yong;

作者机构： 1.Chinese Acad Agr Sci, Natl Wheat Improvement Ctr, Natl Key Facil Crop Gene Resources & Genet Improv, Inst Crop Sci, Beijing 100081, Peoples R China

2.Chinese Acad Agr Sci, Natl Wheat Improvement Ctr, Natl Key Facil Crop Gene Resources & Genet Improv, Inst Crop Sci, Beijing 100081, Peoples R China; Huazhong Agr Univ, Coll Plant Sci & Technol, Wuhan 430070, Peoples R China; Chinese Acad Agr Sci, CIMMYT China Beijing Off, Beijing 100081, Peoples R China; Shandong Acad Agr Sci, Crop Res Inst, Jinan 250100, Peoples R China

3.Chinese Acad Agr Sci, Natl Wheat Improvement Ctr, Natl Key Facil Crop Gene Resources & Genet Improv, Inst Crop Sci, Beijing 1

期刊名称：CEREAL CHEMISTRY （ 影响因子：1.984； 五年影响因子：2.043 ）

ISSN： 0009-0352

年卷期： 2007 年 84 卷 4 期

页码：

收录情况： SCI

摘要： Improvement of food processing quality has become a major breeding objective in China. Nineteen Chinese leading winter wheat cultivars with improved quality and two Australian cultivars with high bread and noodlemaking qualities were sown in four locations for two years to investigate dough properties, pan bread, and Chinese white salted noodle (CWSN) qualities, and their association with the quantity of protein fractions. The results indicated that genotype, environment, and genotype-by-environment interaction significantly affected most of quality traits and amount of protein fractions. Genotype mainly determined the quantity of gluten protein fractions and pan bread quality parameters, while environment was the most important source of variation for the noodle quality parameters. Chinese cultivars were characterized by acceptable protein content (11.1-13.4%), medium to strong dough strength (maximum resistance 176.9-746.5 BU), medium to poor dough extensibility (166.5-216.4 mm), fair to very good pan bread qualities, and good to very good CWSN qualities. Gliadin contributed more in quantity to protein content (r = 0.80, P < 0.001), however, glutenin and its subgroups were more important to dough strength. The quantity of glutenin, HMW-GS, and LMW-GS were highly and significantly correlated with dough strength-related traits such as farinograph development time, stability, extensigraph maximum resistance, and extension area (r = 0.70-0.91, 0.65-0.89, and 0.70-0.91, respectively; P < 0.001). The quantity of LMW-GS could explain 82.8% of the total variation of dough maximum resistance. The quantity of gliadin and the ratio of HMW-GS to LMW-GS determined dough extensibility (r = 0.75 and r = -0.59, respectively; P < 0.001 and P < 0.01, respectively). Higher quantity of glutenin and lower ratio of gliadin to glutenin resulted in higher bread score with r = 0.70 (P < 0.001) and r = -0.74 (P < 0.001), respectively. However, protein content and its fractions have a moderate undesirable effect on CWSN parameters such as color, firmness, and taste. Therefore, both allelic variation and quantity of storage protein fractions should be considered in breeding cultivars with improved pan bread making quality.

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