Influence of puroindoline alleles on milling performance and qualities of Chinese noodles,steamed bread and pan bread in spring wheats |
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| Authors: | Feng Chen Zhonghu He Dongsheng Chen Chunli Zhang Yan Zhang Xianchun Xia |
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| Institution: | 1. Institute of Crop Science, National Wheat Improvement Center/The National Key Facility for Crop Gene Resources and Genetic Improvement, Chinese Academy of Agricultural Sciences (CAAS), No 12 Zhongguancun South Street, Beijing 100081, China;2. CIMMYT China Office, c/o CAAS, No. 12, Zhongguancun South Street, Beijing 100081, China;3. Crop Research Institute, Ningxia Academy of Agricultural and Forestry Sciences, Yongning 750105, China;4. Crop Breeding Institute, Heilongjiang Academy of Agricultural Sciences, Harbin, 150086, China |
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| Abstract: | Two trials with a total of 75 spring bread wheat cultivars and advanced lines, were used to evaluate single kernel characterization system hardness, puroindoline alleles, milling yield, flour ash content, flour colour, and end-use qualities for Chinese noodles, steamed bread and pan bread. The results indicated that all International Maize and Wheat Improvement Center hard wheat lines surveyed were Pina-D1b genotype, whereas Pinb-D1b was the most common allele in the remaining cultivars. Genotypes with Pinb-D1b possess significantly lower flour ash content and higher milling yield than those of genotypes with Pina-D1b. For steamed bread, mean scores for loaf volume, crumb colour, width, structure and total score of Pinb-D1b genotypes were significantly higher than those of genotypes with Pina-D1b and wild type. For Chinese fresh white noodles, means for noodle a*, colour score, viscoelasticity and total score with Pinb-D1b were significantly higher than those of Pina-D1b and wild type. Means of loaf volume, texture and total score for Pinb-D1b genotypes were significantly higher than those of Pina-D1b genotypes. This study further illustrated the superiority of the Pinb-D1b allele on milling and processing qualities for various end products and provides useful information for wheat quality improvement. |
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| Keywords: | Bread wheat Puroindoline alleles Milling quality Chinese noodles Steamed bread Pan bread |
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