The relationship between gluten proteins and loaf volume

Abstract

The storage proteins influence technological quality value of grain wheat, dough quality traits, and loaf quality. The aim of this study is to estimate variability in the dry gluten content, loaf volume, and their relationships with encoding alleles of gliadin and glutenins. Wheat genotypes grown in two vegetation seasons (2015/16 and 2016/17) were studied. The technological quality traits analyzed in this study varied in wheat genotypes within and between vegetation seasons. In both vegetation seasons the highest dry gluten content was established in G-3621-1 (30.23% and 31.15%) and the highest value of loaf volume in G-3621-1 (530 ml and 540 ml). In both vegetation seasons the least dry gluten content was found in G-3606-6 (25.42% and 25.98%) and the least loaf volume in G-3606-6 (380 ml and 390 ml). The composition of gliadin and glutenin alleles in the wheat genotypes analyzed was different. The genotypes carrying Gli-B1b, Gli-D1b, Gli-D2b, and Glu-A1b, Glu-B1c, Glu-D1d had the highest gluten content, while the genotype that carried Gli-B1l and Glu-A1b, Glu-B1c, Glu-D1d had high bread volume. The results have shown relationships between gliadin and glutenin alleles and quality traits of grain, flour, and bread.

Keywords

• wheat
• gliadin
• glutenin
• allele
• bread
• quality