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首页> 外文期刊>Breeding science >Dough properties and bread-making quality-related characteristics of Yumechikara near-isogenic wheat lines carrying different Glu-B3 alleles
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Dough properties and bread-making quality-related characteristics of Yumechikara near-isogenic wheat lines carrying different Glu-B3 alleles

机译：带有不同Glu-B3等位基因的Yumechikara近等基因小麦品系的面团特性和与制面包品质相关的特性

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摘要

We investigated the relationships of three allelic variations in Glu-B3 (ab, g, and h) with dough properties and bread-making quality-related characteristics using near-isogenic lines (NILs) of 'Yumechikara' that commonly carry Glu-A1a, Glu-B1b, Glu-D1d, Glu-A3f, Glu-B3ab and Glu-D3a. Measurement of peak time (PT) in a 2-g mixograph indicated that Glu-B3g was the most effective for a strong dough property, followed by Glu-B3ab, with Glu-B3h being the least effective. The results of measurement of mixing time during bread-making were similar to those for PTs, i.e., the lines carrying Glu-B3g showed the longest mixing time, followed by those of Glu-B3ab, and those of Glu-B3h showed the shortest mixing time. Since two parameters of bread-making quality, loaf volume (LV) and specific loaf volume (SLV), were affected by flour protein contents in all groups of the Glu-B3 genotype, we compared the effects of the three Glu-B3 alleles on those parameters using analysis of covariance (ANCOVA) to remove the effect of protein content. The results indicated that the Glu-B3h group showed the largest SLY, followed by the Glu-B3ab group, and the Glu-B3g group showed the smallest SLY. These results suggest that the introduction of Glu-B3h into 'Yumechikara' makes it possible to breed varieties with good bread-making quality-related characteristics.
机译：我们使用通常携带Glu-A1a的'Yumechikara'的近等基因系（NIL），研究了Glu-B3（ab，g和h）中三个等位基因变异与面团特性和与面包制作质量相关的特征之间的关系。 Glu-B1b，Glu-D1d，Glu-A3f，Glu-B3ab和Glu-D3a。在2-g混合仪中测量峰值时间（PT）表明，Glu-B3g对强面团特性最有效，其次是Glu-B3ab，而Glu-B3h效果最差。面包制作过程中混合时间的测量结果与PT相似，即，带有Glu-B3g的线显示了最长的混合时间，其次是Glu-B3ab的线，而Glu-B3h的那些线显示了最短的混合时间。时间。由于制面包质量的两个参数，面包体积（LV）和比面包体积（SLV），在所有Glu-B3基因型组中均受面粉蛋白质含量的影响，因此我们比较了三个Glu-B3等位基因对小麦的影响这些参数使用协方差分析（ANCOVA）消除蛋白质含量的影响。结果表明，Glu-B3h组显示最大的SLY，其次是Glu-B3ab组，Glu-B3g组显示最小的SLY。这些结果表明，将Glu-B3h引入到“ Yumechikara”中可以育成具有与面包制作质量相关的特性的优良品种。

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