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United States Department of Agriculture

Agricultural Research Service

Title: Evaluation of Starch and Processing Characteristics of Full and Partial Waxy Wheat

Authors
item Vignaux, N. - PLNT SCI, NDSU, FARGO, ND
item Hegstad, J. - PLNT SCI, NDSU, FARGO, ND
item Doehlert, Douglas
item Kianian, S. - PLNT SCI, NDSU, FARGO, ND
item Elian, E. - PLNT SCI, NDSU, FARGO, ND
item Grant, Linda
item Mcmullen, M. - PLNT SCI, NDSU, FARGO, ND

Submitted to: Agronomy Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: August 9, 2001
Publication Date: October 15, 2001
Citation: Vignaux, N.B., Hegstad, J.B., Doehlert, D.C., Kianian, S.F., Elian, E.M., Grant, L.A., McMullen, M. 2001. Evaluation of starch and processing characteristics of full and partial waxy wheat [CD ROM.] Agronomy Abstracts. Madison, WI. American Society of Agronomy.

Technical Abstract: Waxy gene is a single locus in diploid species that encodes the granule-bound starch synthase protein, responsible for amylose biosynthesis. The entire or partial loss of this protein results in grains composed of starch with no or low amylose content. These conditions have respectively been termed waxy and partial waxy character. In this research our objective is to study the effect of the waxy character on end products of durum wheat. Four classes ranging from null to full waxy tetraploid durum wheat (Triticum turgidum L. var. durum ) were developed by backcrossing the durum cultivar Ben to the bread wheat (T. aestivum L.) cultivar Ike. Thirty-seven BC4F4 lines were evaluated in two replicated trials grown at two locations in North Dakota. The four different genotypic classes derived are compared in term of grain characteristics and spaghetti quality. Semolina and spaghetti color was duller for the waxy durum compared to the three other genotypic classes. Cooking tests reveal that waxy spaghetti reaches optimum cooking 1 min faster than the normal or partial waxy spaghetti but with lower firmness and higher cooking loss. Data suggest that waxy starch granules are easily disrupted during cooking leading to the loss of amylopectin in cooking water and spaghetti low firmness.

Last Modified: 9/21/2014
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