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United States Department of Agriculture

Agricultural Research Service

Research Project: PRODUCTION OF WHEAT GERMPLASM WITH ENHANCED BAKING QUALITY

Location: Crop Improvement and Genetics Research

2013 Annual Report


4. Accomplishments
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.


Review Publications
Blechl, A.E., Vensel, W.H. 2013. Variant high-molecular-weight glutenin subunits arising from biolistic transformation of wheat. Journal of Cereal Science. 57:496-503.

Graybosch, R.A., Seabourn, B.W., Chen, Y.R., Blechl, A.E. 2013. Effects of transgene-encoded high-molecular weight glutenin proteins in wheat flour blends and sponge and dough baking. Cereal Chemistry. 90(02): 164-168.

Robertson, G.H., Blechl, A.E., Hurkman II, W.J., Anderson, O.D., Cao, T., Tanaka, C.K., Gregorski, K.S., Orts, W.J. 2013. Physical characteristics of genetically-altered wheat related to technological protein separation. Cereal Chemistry. 90(1):1-12.

Last Modified: 2/23/2016
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