Pastamaking and breadmaking quality of soft-textured durum wheat lines
The effects of grain texture on pastamaking and breadmaking quality were studied in three F 8 soft-textured durum wheat lines (SDLs) containing wild-type alleles Pina-D1a and Pinb-D1a as compared with their hard durum sister lines (HDLs). SDLs homozygous for a small 5DS segment, less than 14.4 cM in...
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Published in | Journal of cereal science Vol. 54; no. 3; pp. 481 - 487 |
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Main Authors | , , , , , |
Format | Journal Article |
Language | English |
Published |
Kidlington
Elsevier Ltd
01.11.2011
Elsevier |
Subjects | |
Online Access | Get full text |
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Summary: | The effects of grain texture on pastamaking and breadmaking quality were studied in three F
8 soft-textured durum wheat lines (SDLs) containing wild-type alleles
Pina-D1a and
Pinb-D1a as compared with their hard durum sister lines (HDLs). SDLs homozygous for a small 5DS segment, less than 14.4 cM in size, accumulated puroindolines A (Pin-A) and B (Pin-B) and showed SKCS values (19.9–23.6) significantly lower than those (72.6–76.8) of their hard-textured counterparts lacking Pin-A and Pin-B. In addition, SDLs exhibited approximately 24% higher flour extraction rates compared with HDLs. Reducing the kernel hardness decreased farinograph water absorption, dough tenacity (P) and, accordingly, alveograph
P/
L ratio, but increased farinograph stability, mixing tolerance and dough extensibility (
L). Spaghetti cooking quality, as determined by the sensory judgment of firmness, stickiness and bulkiness, was unaffected by the kernel hardness, whereas the loaf volume exhibited a 10% increase associated with kernel softening. Flour and semolina, but not spaghetti, from SDLs showed a substantial reduction in yellowness (
b
*) and brownness (100 −
L
*) likely due to their finer particle size compared with HDLs. Alleles
Pina-D1a and
Pinb-D1a may offer new perspectives for breeding dual purpose (pasta and bread) durum wheat varieties.
► Three soft-textured durum wheat lines containing puroindoline encoding genes were developed. ► The soft-textured durum wheat lines contained a small 5DS chromosome fragment. ► Reducing the kernel hardness altered several milling traits and rheological properties. ► Soft durum wheat lines showed good pastamaking properties. ► Soft durum wheat lines revealed improved baking performance. |
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ISSN: | 0733-5210 1095-9963 |
DOI: | 10.1016/j.jcs.2011.09.003 |