Location: Crop Improvement and Genetics Research2013 Annual Report
1. Increases in glutenin content improve some dough mixing and bread loaf properties. The baking industry would benefit from the availability of wheat flours with high gluten strength for production of breads and buns. ARS scientists in Albany, California, and Lincoln, Nebraska, collaborated to show that transgenic wheat flours containing increased levels of a native high-molecular-weight glutenin subunit could be blended with non-transgenic control flours to improve the mixing stability of doughs prepared by a commercial baking method. Bread loaves prepared from the blended flours had better loaf symmetry and crumb color scores than non-blended controls. These results show that transgenic wheat flours with increases in one glutenin protein can be used via blending to improve dough mixing strength and tolerance in a commercially relevant bread-making process. Such flours could potentially substitute for imported wheat gluten in baked products requiring high gluten strength.