| Institution: | 1. Department for Agrobiotechnology (IFA-Tulln), Institute for Biotechnology in Plant Production, University of Natural Resources and Life Sciences (BOKU), Vienna, Konrad-Lorenz-Str. 20, 3430 Tulln, Austria;2. Versuchsanstalt für Getreideverarbeitung, Österreichische Mühlenvereinigung e.V., Prinz-Eugen-Straße 14/1/4, 1040 Vienna, Austria;3. Saatzucht Donau GesmbH. & CoKG, Saatzuchtstrasse 11, 2301 Probstdorf, Austria;1. Transitional Zone Agricultural Research Institute, 26002, Eski?ehir, Turkey;2. Eskisehir Osmangazi University Faculty of Agriculture, Department of Food Engineering, Eskisehir, Turkey;1. Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave, St. Paul, MN, 55108, USA;2. Department of Food, Environmental and Nutritional Sciences, University of Milan, Via G. Celoria 2, 20133, Milan, Italy;3. General Mills Inc., 330 University Ave SE, Minneapolis, MN, 55414, USA;4. Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, Lise-Meitner-Straße 34, 85354, Freising, Germany;1. Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Strasse 34, 85354, Freising, Germany;2. Biotask AG, Schelztorstrasse 54-56, 73728, Esslingen am Neckar, Germany |
| Abstract: | In soft wheat breeding programs, the gluten strength of flours from specific genotypes is determined by various chemical and rheological tests. Based on such tests, the experimental wheat lines with very weak flour gluten are typically selected for the production of soft-dough biscuits, while the lines with medium gluten strength and extensibility are reserved for hard-dough biscuits. Often, the genotypes having high gluten strength are removed from such breeding programs. In the present study, the usability of the GlutoPeak tester on whole wheat flour samples was investigated for assessing the gluten strength of soft wheat breeding materials. In the study, 25 soft wheat genotypes, grown in seven locations for three years, were categorized by commonly used gluten-quality-related parameters. Based on the results of the study GlutoPeak whole wheat flour PMT values ranging from 30.0 to 50.0 s and AM values from 15.0 to 20.0 GPU were found to be suitable for soft-dough biscuit products, whereas the values between 40.0 and 60.0 s and 20.0 and 23.0 GPU were appropriate for hard-dough biscuit products. The genotypes exhibiting AM values > 24.0 GPU and PMT values > 60.0 s were judged to have too-strong gluten, and thus eliminated from the breeding program. The gluten aggregation energy (AGGEN), and the torque after the maximum torque (PM) values were only useful and applicable to flours for soft-dough products. The maximum torque (BEM) values were not effective in discriminating against the genotypes. The results of this study demonstrated that the GlutoPeak whole wheat PMT and AM parameters can be recommended as quick and accurate parameters especially for early generation screening with small-scale tests in soft wheat improvement programs. |
