High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded by Glu-B1i Enhance Rheological Properties and Breadmaking Quality of Wheat Dough
Joint Authors
Guo, Haoyu
Wu, Jisu
Lu, Yuxia
Yan, Yueming
Source
Issue
Vol. 2019, Issue 2019 (31 Dec. 2019), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2019-06-04
Country of Publication
Egypt
No. of Pages
8
Abstract EN
The elasticity of wheat dough is mainly determined by high-molecular-weight glutenin subunits (HMW-GSs) encoded by Glu-1 loci.
In this study, we performed the first comprehensive study on the effects of Glu-B1i-encoded 1Bx17 and 1By18 subunits on dough rheological properties and breadmaking quality by using a pair of Glu-B1 near-isogenic lines (NILs) ZM-NIL1 and ZM-NIL2.
Comparative analysis of basic quality parameters, rapid visco analyzer (RVA) and farinograph parameters, and C-cell and loaf parameters showed that ZM-NIL2 containing Glu-B1i-encoded 1Bx17 and 1By18 subunits had better dough rheological properties and breadmaking quality than ZM-NIL1 carrying Glu-B1c-encoded 1Bx7 and 1By9 subunits, including significantly increased protein and gluten content, development time and stability, and loaf volume and score.
Particularly, 1Bx17 and 1By18 subunits could significantly enhance bread texture, including significant increase in slice brightness, slice area, circumference, cell contrast, cell extension, and cell quantity.
These results demonstrate that 1Bx17 and 1By18 subunits have a significant contribution to dough rheological properties and breadmaking quality.
American Psychological Association (APA)
Guo, Haoyu& Wu, Jisu& Lu, Yuxia& Yan, Yueming. 2019. High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded by Glu-B1i Enhance Rheological Properties and Breadmaking Quality of Wheat Dough. Journal of Food Quality،Vol. 2019, no. 2019, pp.1-8.
https://search.emarefa.net/detail/BIM-1174288
Modern Language Association (MLA)
Guo, Haoyu…[et al.]. High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded by Glu-B1i Enhance Rheological Properties and Breadmaking Quality of Wheat Dough. Journal of Food Quality No. 2019 (2019), pp.1-8.
https://search.emarefa.net/detail/BIM-1174288
American Medical Association (AMA)
Guo, Haoyu& Wu, Jisu& Lu, Yuxia& Yan, Yueming. High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded by Glu-B1i Enhance Rheological Properties and Breadmaking Quality of Wheat Dough. Journal of Food Quality. 2019. Vol. 2019, no. 2019, pp.1-8.
https://search.emarefa.net/detail/BIM-1174288
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1174288