United States Department of Agriculture (USDA), Agricultural Research Service (ARS)-CSWQRU, Soft Wheat Quality Laboratory, Wooster, Ohio, USA.
Department of Horticulture and Crop Science, The Ohio State University, Wooster, Ohio, USA.
J Sci Food Agric. 2020 Aug;100(10):3850-3856. doi: 10.1002/jsfa.10423. Epub 2020 May 23.
The significance of high-molecular-weight glutenin subunits (HMW-GSs) and rye translocations, and their associations with gluten strength for hard wheat used for making bread has been understood well, but remains poorly understood for soft wheat used for making cookies. The influences of HMW-GSs and rye translocations on the dough-mixing properties and cookie-baking quality of soft wheat were investigated using 50 US eastern soft winter (ESW) wheat varieties possessing 14 predominant HMW-GS profiles.
Glu-A1 and Glu-B1 loci only influenced dough-mixing properties significantly, whereas the Glu-D1 locus influenced both dough-mixing properties and cookie-baking quality significantly. The subunits 1, 7* + 8 and 5 + 10 at the Glu-A1, Glu-B1 and Glu-D1 loci, respectively, were associated with a long midline peak time, whereas only the rare subunits 2 + 12 at the Glu-D1 locus exhibited significant associations with improved cookie-baking quality of ESW wheat. The contributions of rye translocations to dough-mixing properties and cookie-baking quality depended on HMW-GS profiles. Three HMW-GS profiles (2*, 7 + 9, 2 + 12 ), (2*, 7 + 8, 2 + 12 ) and (1, 7 + 8, 2 + 12 ) were identified as being desirable for making large-diameter cookies. Flour protein content, lactic acid (LA), and sodium carbonate (SC) solvent retention capacities and softness equivalence were identified as effective predictors of cookie diameter and accounted for 79% of the variation in cookie diameter.
Subunits 2 + 12 have significant associations with the protein characteristics and cookie-baking quality of soft wheat. The determination of HMW-GS composition would be an effective tool in soft-wheat breeding programs for quickly identifying and selecting acceptable breeding lines possessing desirable cookie-baking potential. Published 2020. This article is a U.S. Government work and is in the public domain in the USA.
高分子量谷蛋白亚基（HMW-GSs）和黑麦易位的重要性，以及它们与用于制作面包的硬粒小麦的面筋强度的关联，已经得到了很好的理解，但对于用于制作饼干的软粒小麦，这些关联仍然理解得很差。使用 50 种美国东部软冬小麦（ESW）品种，这些品种具有 14 种主要的 HMW-GS 图谱，研究了 HMW-GSs 和黑麦易位对软粒小麦面团混合特性和饼干烘焙质量的影响。
Glu-A1 和 Glu-B1 基因座仅显著影响面团混合特性，而 Glu-D1 基因座则显著影响面团混合特性和饼干烘焙质量。Glu-A1、Glu-B1 和 Glu-D1 基因座上的亚基 1、7*+8 和 5+10 分别与中线峰值时间较长有关，而只有 Glu-D1 基因座上罕见的亚基 2+12 与 ESW 小麦饼干烘焙质量的提高显著相关。黑麦易位对面团混合特性和饼干烘焙质量的贡献取决于 HMW-GS 图谱。确定了三种 HMW-GS 图谱（2*、7+9、2+12）、（2*、7+8、2+12）和（1、7+8、2+12），它们适合制作大直径饼干。面粉蛋白质含量、乳酸（LA）和碳酸钠（SC）溶剂保持能力以及柔软度等效物被确定为预测饼干直径的有效指标，解释了饼干直径变化的 79%。
亚基 2+12 与软粒小麦的蛋白质特性和饼干烘焙质量有显著关联。HMW-GS 组成的测定将是软粒小麦育种计划中的一个有效工具，可快速识别和选择具有理想饼干烘焙潜力的可接受的育成系。2020 年发表。本文是美国政府的一项工作，在美国属于公有领域。
