Changes in bread-making quality attributes of bread wheat varieties cultivated in Spain during the 20th century
Genetic gains in quality traits were assessed in grain samples from 4 field experiments involving 16 bread wheat varieties representative of those most widely cultivated in Spain during the 20th century. The allelic composition at three glutenin loci (Glu-A1, Glu-B1, and Glu-D1) was obtained by PCR-...
| Autores: | , , , , |
|---|---|
| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2015 |
| País: | España |
| Institución: | Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya) |
| Repositorio: | Recercat. Dipósit de la Recerca de Catalunya |
| OAI Identifier: | oai:recercat.cat:10459.1/57979 |
| Acceso en línea: | https://doi.org/10.1016/j.eja.2014.11.006 http://hdl.handle.net/10459.1/57979 |
| Access Level: | acceso abierto |
| Palabra clave: | Triticum aestivum L Protein content Alveogram Rheofermentometer Rheology HMW-GS Glutenin loci Dough |
| Sumario: | Genetic gains in quality traits were assessed in grain samples from 4 field experiments involving 16 bread wheat varieties representative of those most widely cultivated in Spain during the 20th century. The allelic composition at three glutenin loci (Glu-A1, Glu-B1, and Glu-D1) was obtained by PCR-based DNA markers and published references. From 1930 to 2000 grain protein content decreased by −0.030% y−1, or in relative terms by −0.21% y−1, but the protein produced per hectare increased by 0.39% y−1. Alveographic tests revealed significant changes in dough rheological properties. Dough strength (W) and tenacity (P) increased at relative rates of 1.38% y−1 and 0.99% y−1, respectively, while dough extensibility (L) decreased by −0.46% y−1, resulting in an increase of 1.45% y−1in dough equilibrium (P/L). The rise in protein quality could be related to the replacement of the null allele by subunits 1 or 2* at Glu-A1 and the prevalence of subunits 7 + 8 and 5 + 10 at Glu-B1 and Glu-D1 loci, respectively, in the most recent varieties. Dough extensibility was affected by water input during the crop cycle, this relationship being partially explained by the presence of the 5 + 10 HMW glutenin subunit. Fermentation tolerance was improved in the most modern varieties. Collapse during fermentation was avoided only in doughs with a W ≥ 159 J × 10−4 and a P/L ≥ 0.56 mm H2O mm−1, levels achieved by most of the modern varieties. The over-strong and unbalanced rheological properties of some modern varieties resulted in highly porous doughs, and no clear advances in dough maximum height during fermentation were attained. |
|---|