Effect of Glu-B1, Glu-B3 and Wx-B1 Alleles on the Bread-making Quality Examined by Using Near Isogenic Lines

日本作物学会紀事

Kouji Nakamichi^1¹  Tamayo Abe^2²  Masashi Kasuya^3³  Hironobu Jinno^4⁴ 

[1]Hokkaido Research Organization Central Agric. Exp. Statn.^1

[2]Hokkaido Research Organization Central Agric. Exp. Statn.^2

[3]Hokkaido Research Organization Kitami Agric. Exp. Statn.^3

[4]Hokkaido Research Organization Kitami Agric. Exp. Statn.^4

关键词: Glu-B1;    Glu-B3;    Wheat;    Bread-making quality;    Wx-B1;   

DOI  :  10.1626/jcs.87.53

学科分类：农业科学（综合）

来源: Nihon Sakumotsu Gakkai / Crop Science Society of Japan

【 摘 要 】

We investigated the effect of Glu-B1 (b, i), Glu-B3 (g, i) and Wx-B1 (a, b) alleles on the bread-making quality using eight types of near isogenic lines. The lines carrying both Glu-B1i and Glu-B3g showed the highest sodium dodecyl sulfate (SDS) sedimentation value, the longest mixing time during bread-making, and the highest specific loaf volume. The lines carrying Glu-B3g showed more elastic bread crumbs compared with those carrying Glu-B3i. The lines carrying Wx-B1b showed softer, less elastic and later staling bread crumbs compared with those carrying Wx-B1a. The lines carrying both Wx-B1b and Glu-B1b had the lowest specific loaf volume. These results suggest that the introduction of Wx-B1b was effective in softening and delaying the staling of the bread crumbs during storage. Wx-B1a and Glu-B3g were effective in adding elasticity to the crumbs. Moreover, the presence of both Glu-B1i and Glu-B3g was effective in improving the dough properties and specific loaf volume.

【 授权许可】

CC BY