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Keywords:

  • bread wheat;
  • kernel hardness;
  • Puroindoline-D1 alleles;
  • processing quality

Abstract

Background

Grain texture is one of the most important characteristics of bread wheat and has a significant influence on end-use qualities.

Results

Forty-three Chinese cultivars were tested under three environments and used to characterise kernel hardness, Puroindoline-D1 alleles and Alveograph and Mixolab parameters. The results indicated that SKCS hardness was positively correlated with Alveograph tenacity and P/L and Mixolab protein weakening (C2) and water absorption and negatively correlated with Mixolab starch gelatinisation (C3), amylasic activity (C4) and starch gelling (C5). Variance analysis showed that Puroindoline-D1 had a significant impact on SKCS hardness and most Alveograph and Mixolab parameters. Furthermore, among three Puroindoline-D1 genotypes, PINA-null/Pinb-D1a possessed the highest SKCS hardness, Alveograph tenacity and W and Mixolab stability and water absorption but the lowest Alveograph extensibility and G and Mixolab C3, C4 and C5. Pina-D1a/Pinb-D1a had the lowest SKCS hardness, Alveograph tenacity and W and Mixolab C2, water absorption and stability but the highest Alveograph extensibility and G and Mixolab C3, C4 and C5. Pina-D1a/Pinb-D1b possessed the lowest Mixolab C2C1, C3C2, C4C3 and C5C4.

Conclusion

Pina-D1a/Pinb-D1a was softer and had lower tenacity and water absorption. PINA-null/Pinb-D1a was harder and had higher tenacity and water absorption. Pina-D1a/Pinb-D1b had lower difference values among Mixolab parameters. © 2013 Society of Chemical Industry