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Dough rheology of wheat recombinant lines in relation to allelic variants of <i>Glu-1</i> and <i>Glu-3</i> loci
- Martínez-Cruz, E., Espitia-Rangel, E., Villaseñor-Mir, H. E., Molina-Galán, J. D., Benítez-Riquelme, I., Santacruz-Varela, A., Peña-Bautista, R. J.
- Cereal research communications 2011 v.39 no.3 pp. 386-393
- alleles, crossing, dough, dough quality, extensibility, genotype, gluten, loci, mixing, parents, rheology, viscoelasticity, wheat
- The influence of allelic variants of HMW Gand LMWG on viscoelastic properties of dough was evaluated in parents and 98 recombinant lines derived from the crosses Rebeca F2000 × Verano S91 and Galvez M87 × Bacanora T88. Genotypes were grown at Roque, Guanajuato during the Spring-Summer of 2008. Studied traits were mixing time, mixing stability and over-mixing tolerance, general strength of the dough and tenacity/extensibility ratio. HMWG alleles 1, 2*, 17 + 18 and 5 + 10 favored the quality of the dough and variants 2 + 12 and 7 + 9 were associated with low levels of gluten strength. A 7 + 9 allele was associated with genotypes prone to form tenacious dough. Alleles <i>Glu-A3c, Glu-A3e, Glu-B3g</i> and <i>Glu-B3h</i> from the cross Rebeca F2000 × Verano S91 affected positively the quality of gluten, while allelic variants <i>Glu-A3b, Glu-B3h</i> and <i>Glu-D3c</i> in the cross Galvez M87 × Bacanora T88 were associated with higher quality standards and its counterparts <i>Glu-A3c, Glu-B3j</i> and <i>Glu-D3b</i> were associated to lower quality parameters. Results also shown interaction among loci, hence breeders need to be aware not only of the effect of individual alleles but also its interaction.