Contribution of the high molecular weight glutenin subunit 21* to breadmaking quality of Swedish wheats
1995
Johansson, E. | Svensson, G.
Different technological tests were used to evaluate the functional value of the newly detected high molecular weight (HMW) subunit 21* of glutenin. Progenies of two different crosses, both comprising one parent with 21* and one without 21*, were used. This allows comparison of the functional value of subunit 21* with other HMW subunits of glutenin that share a similar genetic background. Progenies containing subunit 21* have higher sedimentation volumes than those containing allelic subunits 1 or 2*. The progenies containing subunit 21* also had higher loaf volumes than those containing subunit 1. In glutograph and mixograph tests, deformation and development times were no longer for progenies containing 21* than progenies containing subunits 1 or 2*; the times obtained for progenies containing the HMW subunits 5+10, however, were very long and did indicate a gluten strength too high for Swedish baking conditions. Since the development times were not too long, the glutenin subunit 21* seems to be of potential value for wheat improvement in Sweden.
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