HMW‐GSs 1Dx3+1Dy12 contribute to a suitable wheat gluten strength that confers superior Chinese steamed bread quality

• DOI: 10.1111/1750-3841.16915
• Publication Date: 2024-01-09T09:00:17Z
• Authors: Hongwei Zhou; Xiaolong Wang; Yanning Yang; Jinfu Ban; Sihai Guo; Tianqi Song; Shuangxing Zhang; Yang Yu; Boli Guo; Yingquan Zhang; Xiaoke Zhang
• Keywords: Farinograph; Glutenin; Protein quality

Abstract The aim of this study was to clarify the effects high‐molecular‐weight glutenin subunits (HMW‐GSs) 1Dx3+1Dy12 (3+12) and 1Dx4+1Dy12 (4+12) at Glu‐D1 locus on gluten Chinese steamed bread (CSB) quality. grain protein content composition, index, farinograph properties, CSB quality were investigated using four wheat near‐isogenic lines (NILs) carrying HMW‐GSs 1Dx2+1Dy12 (2+12), 3+12, 4+12 1Dx5+1Dy10 (5+10), respectively. unextractable polymeric (UPP) macropolymer (GMP) content, dough development time, stability number NILs all ranked as 5+10 > 3+12 2+12/4+12, such index 5+10(44.88%) 3+12(40.07%) 2+12(37.46%)/4+12(35.85%); however, their contributions specific volume 3+12(2.64 mL/g) 5+10(2.49 2+12(2.36 mL/g)/4+12(2.35 mL/g), which indicated that a suitable strength crucial making high‐quality CSB. In addition, had similar performance low‐quality 2+12. All these findings suggested that, except for acknowledged 5+10, introduction is an efficient way improvement well