Location: Grain Quality and Structure ResearchTitle: Protein and Quality Characterization of Triticale Translocation Lines in Bread Making Author
|Tilley, Michael - Mike|
Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/6/2010
Publication Date: 11/1/2010
Citation: Jonnala, R.S., Macritchie, F., Herald, T.J., Lafiandra, D., Margiotta, B. and Tilley, M. 2010. Protein and quality characterization of triticale translocation lines in bread making. Cereal Chemistry. 87(6):546-552. Interpretive Summary: Triticale is a man-made hybrid of rye and wheat developed mainly for forage/feed. Triticale combines the high yield potential and good grain quality of wheat with the disease resistance of rye. Because of the aforementioned traits, triticale may be suitable for food products in developing nations. Current lines do not perform well in milling and baking quality tests when compared to wheat. One strategy to improve the milling and end-product quality attributes of triticale involves the transfer of wheat genes that have been identified to confer bread quality. The milling and bread quality (loaf volume and crumb quality) attributes of four translocated triticale lines were compared to a control triticale line. The translocation specifically at the Glu-D1d allele with HMW 5+10 did provide a significantly improvement in milling yield, higher bread loaf volume and acceptable crumb grain compared to the control triticale lines. The translocated triticale lines may potentially be used in wheat flour blends for bread making without substantial loss of end product quality attributes.
Technical Abstract: Introduction of high molecular weight glutenin subunits (HMW-GS) from the Glu-Did locus of wheat into triticale restores the genetic constitution of storage protein loci to that of wheat and subsequently improves the bread making quality of triticale. One means to achieve such restoration of the genetic constitution is through the use of translocation lines. The aim of the study was to evaluate and compare the performance of translocations 1A.1D and 1R.1D with HMW –GS 5+10 and 2+12 in terms of physical dough tests and baking quality using four different sets of triticale lines, GDS7, Trim, Rhino, and Rigel. In general, significantly lower milling quality (flour yield), very low mixing times with lower loaf volume were typical of all the triticale studied except 1a.1D 5+10 lines when compared to hard wheat flour (Pegaso). Among the lines studied, significantly higher loaf volume, mixograph dough development time (MDDT) and maximum resistance to extension (Rmax ) were observed with 1A.1D 5 + 10 lines indicating that translocation of the Glu-1Dd allele with HMW-GS 5+10 was beneficial in terms of improving the quality attributes. Although pure triticale flour from these lines did not possess the functional characteristics for a good quality bread, translocations 1A.1D with subunits 5+10 when combined with bread wheat flour would yield commercially satisfactory bread loaves that needs further investigation. Significantly hither PP, Rmax and MDDT values along with lower gliadin to glutenin ratio in the case of 1A.1D 5+10 of GDS7 and Rigel sets indicate that the molecular weight distribution was shifted to higher molecular weights, thus resulting in greater dough strength associated with 5+10 subunits.