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Significance of Aegilops tauschii Glutenin Genes on Breadmaking Properties of Wheat

September 2001 Volume 78 Number 5
Pages 521 — 525
S. L. K. Hsam , 1 R. Kieffer , 2 and F. J. Zeller 1 , 3

Technische Universität München, Division of Plant Breeding and Applied Genetics, D-85350, Freising-Weihenstephan, Germany. Deutsche Forschungsanstalt für Lebensmittelchemie and Kurt-Hess-Institut für Mehlund Eiweißforschung, Lichtenbergstrasse 4, D-85748 Garching, Germany. Corresponding author. E-mail: zeller@weihenstephan.de


Go to Article:
http://dx.doi.org/10.1094/CCHEM.2001.78.5.521
Accepted May 27, 2001.
ABSTRACT

The contribution of the diploid wild wheat species Aegilops tauschii (DD) to breadmaking quality was studied using synthetic hexaploid wheats (AABBDD) derived from a common Triticum turgidum var. durum (AABB) and three A. tauschii parental lines. Prolamin alleles of the T. durum and A. tauschii parents are additively expressed in the synthetic hexaploids. Bread loaf volumes (BV) assessed by micro-rapid-mix-test (MRMT) and rheological parameters: gluten index (GI), maximum resistance (RE), SDS-sedimentation (SDSS), dough surface, and other quality characteristics clearly indicate that BV and other breadmaking properties in hexaploids are significantly influenced by glutenin genes of the A. tauschii species.


This article is in the public domain and not copyrightable. It may be freely reprinted with customary crediting of the source. American Association of Cereal Chemists, Inc., 2001.