The effects of high molecular weight glutenin subunits in wheat flours on soft- and hard-dough biscuit products quality

Yıl 2022, Cilt: 3 Sayı: 1, 26 - 35, 23.06.2022

Yaşar Karaduman , Nevzat Aydın , Hüseyin Emirdağı

https://doi.org/10.55147/efse.1129925

Öz

High molecular weight glutenin subunits (HMW-GS) are the main wheat gluten proteins in flour that determine the viscoelastic properties of various types of dough. In this study, the effects of HMW-GS on various quality characteristics of certain soft wheat biscuit products were investigated. Results of the study showed that subunit 5x + 10y in the Glu-D1 locus increased the gluten strength of a flour and, consequently, negatively affected the physical and sensory properties of the resulting soft-dough biscuit products made with that flour. While product results suggested that the wheat genotypes carrying the allele 1 in Glu-A1 should be selected with care, in terms of biscuit sensory properties, the combination of the null allele in Glu-A1 and subunits 7 in Glu-B1 and 2x + 12y in Glu-D1 can lead to increased success of wheat breeding programs aimed at flours preferred for soft-dough biscuit products. For hard-dough biscuit products, subunit 2* can be used as a marker, in order to eliminate those soft wheat lines having too-high gluten strength. The combinations of HMW-GS 1, 7x + 9y, and 5x + 10y, along with the 1B/1R wheat-rye translocation, were considered to result in flours for production of hard-dough group biscuits. This study suggested that the most suitable HMW-GS combinations of wheat genotypes for soft- and hard-dough biscuit products. Those combinations considering wheat-rye translocation could be used for selection, or elimination, purposes in breeding programs targeting soft wheat varieties for specific baked products.

Anahtar Kelimeler

high molecular weight glutenins, gluten strength, wheat improvement, soft wheat product quality

Destekleyen Kurum

Türkiye Bilimsel ve Teknolojik Araştırma Kurumu

Proje Numarası

214O050

Teşekkür

This study was supported by the Scientific and Technological Research Council of Turkey (TUBITAK), National Urgent Areas Project No. 214O050. We thank Dr. Harry Levine (Food Polymer Science Consultancy) for reviewing and editing a draft manuscript of this article.

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