Location: Cereal Crops ResearchTitle: Interactions of genotype and glutenin subunit composition on breadmaking quality of durum 1AS•1AL-1DL translocation lines) Author
Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/13/2013
Publication Date: 5/1/2014
Publication URL: http://handle.nal.usda.gov/10113/58903
Citation: Klindworth, D.L., Hareland, G.A., Elias, E.M., Ohm, J.-B., Puhr, D.P., Xu, S.S. 2014. Interactions of genotype and glutenin subunit composition on breadmaking quality of durum 1AS•1AL-1DL translocation lines. Cereal Chemistry. 91(3):211-217. Interpretive Summary: Durum wheat has traditionally been used for pasta, but it would be an advantage in the market if it could also be used for making bread. In this study, we determined the effects of genetic background and protein composition on durum breadmaking quality. Proteins studied included glutenin proteins (one of the two protein components of gluten), identified as bands 5+10 and incorporated from bread wheat; absence of a glutenin protein identified as band 8; and two groups of small glutenin proteins normally found in durum and identified as LMWI or LMWII. Quality tests were conducted on durum samples grown at five North Dakota locations. We found that genetic background had a stronger influence on free asparagine content (an indicator of possible accumulation of a toxic compound, acrylamide) than did protein composition. Durum that had bands 5+10 had higher glutenin content which was associated with exceedingly strong dough. Absence of band 8 resulted in weaker dough. Durum having LMWI had weaker dough than those having LMWII. Some combinations of these proteins resulted in small improvements in baking quality. In particular, when band 8 was absent, the presence of the bands 5+10 was found to compensate very well for the absence of band 8. Our results also indicated that increased gliadin (the second protein component of gluten) content will be beneficial for durum breadmaking quality.
Technical Abstract: Dual purpose durum (Triticum turgidum L. subsp. durum) wheat, having both good pasta and breadmaking quality, would be an advantage in the market. In this study, we evaluated the effects of genotype and varying HMW and LMW glutenin subunit composition on durum breadmaking quality. Genotypes included five near-isogenic backgrounds which also differed by variability at the Glu-D1d (HMW subunits 1Bx5+1By10), Glu-B1 (presence or absence of subunit 1By8), and Glu-B3 (LMWI or LMWII pattern) loci. Quality tests were conducted on genotypes grown at five North Dakota locations. Genotype had a stronger influence on free asparagine content than glutenin subunit composition. Genotypes carrying Glu-D1d had higher glutenin content than lines that did not carry Glu-D1d. Among Rugby translocation genotypes, lines carrying LMWI had higher gliadin content and better loaf volume than genotypes carrying LMWII. Absence of 1By8 produced major reductions in loaf volume in non-translocation lines regardless of whether LMWI or LMWII was present. In contrast, the presence of Glu-D1d compensated well for the absence of 1By8 regardless of which LMW pattern was present. The durum genotypes did not have loaf volumes equal to bread wheat cultivars, and results suggest that improved extensibility is needed to improve durum breadmaking quality.