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Influence of Low‐Molecular‐Weight Glutenin Subunit Haplotypes on Dough Rheology in Elite Common Wheat Varieties

Maria I. Ibba, Alecia M. Kiszonas, Craig F. Morris
Cereal chemistry 2017 v.94 no.6 pp. 1016-1027
alleles, baking quality, dough, extensibility, glutenins, haplotypes, linkage groups, loci, mixing, multigene family, rheology, seed storage proteins, wheat
The low‐molecular‐weight glutenin subunits (LMW‐GSs) are a class of wheat seed storage proteins encoded by a multigene family located at the Glu‐3 loci that influences wheat end‐use quality. Owing to ambiguities in the LMW‐GS allele nomenclature and to the complexity of the Glu‐3 loci organization, a clear relationship between LMW‐GS alleles and wheat end‐use quality has not been adequately determined. In the present study, four sets of elite common wheat varieties were analyzed for their LMW‐GS genic profile, along with their dough rheology and end‐product baking properties. Among these varieties, variation at the Glu‐A3 locus had a major impact on the analyzed dough rheology parameters, followed by the Glu‐B3 and Glu‐D3 loci. Also, the genes located at the linkage groups Glu‐A3‐3, Glu‐B3‐3, and Glu‐D3‐5 were more highly associated with dough strength, mixing, and extensibility properties. Results obtained in this study clearly indicate that there are specific LMW‐GS haplotypes that are more highly associated than others to variation in dough rheology.