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Evaluation of HMW‐GS 20 and 2.2 from near isogenic lines of wheat variety HD2329 for bread quality improvement

Goel, Sonia, Grewal, Sapna, Singh, Nagendra Kumar
Journal of the science of food and agriculture 2017 v.97 no.13 pp. 4526-4531
Triticum aestivum, alleles, breadmaking quality, breads, breeding programs, consumer demand, dough, dough quality, endosperm, flour, genetic background, gluten, glutenins, hexaploidy, humans, isogenic lines, researchers, storage proteins, taste, wheat
BACKGROUND: Hexaploid wheat (Triticum aestivum L.) dominates the list of the most important human food sources ever. Its complex genetic background is the reason behind the wide diversity that exists in nutritional as well as food end‐product quality. High‐molecular‐weight glutenin sub‐units (HMW‐GS) are the main grain storage proteins in the endosperm of wheat and related species. It is well established that the composition and quantity of allelic variation in HMW‐GS genes substantially affect the taste and appearance of dough products and therefore work in this area is highly desired. RESULTS: A significant positive effect on wheat dough quality traits was observed among near isogenic lines of HMW‐GS sub‐units 20 and 2.2 in wheat variety HD2329 during quality evaluation of data generated over 2 years. A remarkably significant (P < 0.01) effect was observed on dough quality parameters like ratio of wet gluten/dry gluten, SDS sedimentation, farinogram parameters, and bread/chapatti traits whereas flour protein and dry gluten content showed an insignificant effect. CONCLUSION: HMW‐GS 20 was found to be superior to HMW‐GS 2.2 in terms of dough quality and both the near isogenic lines developed by us were found to be highly superior to the recurrent parent HD2329. As we know that the improvement of flour quality based on superior HMW‐GS alleles is necessary to meet changing consumer demand, the study can be of immense use to future researchers who can target these HMW sub‐units 20 and 2.2 in breeding programmes for the improvement of wheat end‐product quality. © 2017 Society of Chemical Industry