Abstract
Glutenins and gliadins are the major components of the storage protein in wheat and make a significant contribution to dough rheology and baking quality. Qualitative differences in these proteins are known to be important for dough rheology, particularly for glutenins, but much less is known about quantitative differences, especially as influenced by field environment. Flour protein, the proportion of glutenin and gliadin in flour protein, loaf volume, and the dough rheological characters dough development time, dough breakdown, dough extensibility, and maximum dough resistance (Rmax) were determined for 7 cultivars grown in 15 diverse environments. The proportion of glutenin in flour protein was highly dependent on cultivar, whereas, although cultivar was still important, environmental variation was greater than cultivar variation for gliadin. Environmental variation was greater than cultivar variation for the dough rheological characters. Across environments, the proportion of gliadin increased with increasing flour protein, whereas the proportion of glutenin decreased. An index of accumulated temperatures above 30°C during the first 14 days after anthesis explained a significant proportion of the increase in gliadin, and, to a lesser extent, the decrease in glutenin. Increasing Rmax and dough development time, and more rapid dough breakdown, were also associated with this index. The rate of increase of Rmax with the temperature index was greater for cultivars with the Glu-D1a allele than those with the Glu-D1d allele, suggesting that the relative performance of cultivars with different alleles at this locus depends on environment.
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Claims 11
Claim · model-written summary
Glutenin proportion depended strongly on cultivar.
- Taxon
- wheat
Triticum aestivumt0 - Material
- cultivare0
- Outcome
- proportion of glutenin in flour proteine0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The proportion of glutenin in flour protein was highly dependent on cultivar”
t0“wheat”
Claim · model-written summary
Environmental variation exceeded cultivar variation for gliadin.
- Taxon
- wheatTriticum aestivumt0
- Outcome
- gliadine0
- Direction
- greatere0
- Comparator
- cultivar variatione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“environmental variation was greater than cultivar variation for gliadin.”
t0“wheat”
Claim · model-written summary
Environmental variation exceeded cultivar variation for dough rheology.
- Taxon
- wheatTriticum aestivumt0
- Outcome
- dough rheological characterse0
- Direction
- greatere0
- Comparator
- cultivar variatione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Environmental variation was greater than cultivar variation for the dough rheological characters.”
t0“wheat”
Claim · model-written summary
Gliadin proportion increased as flour protein increased.
- Taxon
- wheatTriticum aestivumt0
- Outcome
- proportion of gliadine0
- Direction
- increasede0
- Comparator
- increasing flour proteine0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Across environments, the proportion of gliadin increased with increasing flour protein”
t0“wheat”
Claim · model-written summary
Glutenin proportion decreased as flour protein increased.
- Taxon
- wheatTriticum aestivumt0
- Outcome
- proportion of glutenine0
- Direction
- decreasede0
- Setting
- wheatt0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“whereas the proportion of glutenin decreased.”
t0“wheat”
Claim · model-written summary
High temperature accumulation explained a significant share of increased gliadin.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- accumulated temperatures above 30°C during the first 14 days after anthesise0
- Outcome
- increase in gliadine0
- Direction
- increasee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“An index of accumulated temperatures above 30°C during the first 14 days after anthesis explained a significant proportion of the increase in gliadin”
t0“wheat”
Claim · model-written summary
High temperature accumulation explained a lesser decrease in glutenin.
- Taxon
- wheatTriticum aestivumt0
- Outcome
- decrease in glutenine0
- Direction
- decreasee0
- Setting
- wheatt0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“and, to a lesser extent, the decrease in glutenin.”
t0“wheat”
Claim · model-written summary
Rmax rose with the temperature index.
- Taxon
- wheatTriticum aestivumt0
- Outcome
- Rmaxe0
- Direction
- Increasinge0
- Setting
- wheatt0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Increasing Rmax and dough development time, and more rapid dough breakdown, were also associated with this index.”
t0“wheat”
Claim · model-written summary
Dough development time rose with the temperature index.
- Taxon
- wheatTriticum aestivumt0
- Outcome
- dough development timee0
- Direction
- Increasinge0
- Setting
- wheatt0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Increasing Rmax and dough development time, and more rapid dough breakdown, were also associated with this index.”
t0“wheat”
Claim · model-written summary
Dough breakdown was more rapid with the temperature index.
- Taxon
- wheatTriticum aestivumt0
- Outcome
- dough breakdowne0
- Direction
- more rapide0
- Setting
- wheatt0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Increasing Rmax and dough development time, and more rapid dough breakdown, were also associated with this index.”
t0“wheat”
Claim · model-written summary
Rmax increased faster with temperature for Glu-D1a than Glu-D1d cultivars.
- Taxon
- wheatTriticum aestivumt0
- Gene
- Glu-D1ae0
- Outcome
- rate of increase of Rmaxe0
- Direction
- greatere0
- Comparator
- Glu-D1de0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The rate of increase of Rmax with the temperature index was greater for cultivars with the Glu-D1a allele than those with the Glu-D1d allele”
t0“wheat”