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Analysis of dough rheological property and gluten quality characteristics in wild emmer wheat(Triticum dicoccoides)

Analysis of dough rheological property and gluten quality ch...

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第八届全国小麦基因组学及分子育种大会

作者： Dale Zhang Yuhao Yuan Yarui Su Suoping Li School of Life Science Henan University

Improvement of flour quality is one of the main objectives in the process of wheat *** is supposed that wild emmer wheat can provide a lot of genetic variants of the endosperm storage proteins in enhancing bread-making ***,the flour quahty of wild emmer wheat itself,which is generally believed to be poor,is lack of awareness *** this work,dough rheofogical properties of 27 accessions of wild emmer wheat were intensively analyzed through the *** results showed that the mean values of water absorption(WA),development time,stability time(ST),and degree of softening(four dough rheofogical parameters) for all the samples were 77.2%,1.73,1.68 min and 116.6 BU,***,the coefficient of variation of ST was apparently higher than those of the other three listed parameters,indicating that there maybe a large difference among the flour quahty of wild emmer *** on the four dough rheofogical parameters mentioned above,the cluster analysis of the 27 accessions of wild emmer wheat revealed good flour quahty in some test materials,while majority of them showed poor ***,two accessions of TD-129 and TD-51,with significantly different flour quahty,are selected and systematically analyzed to deeply understand the flour quality of wild emmer *** is exciting to find that the main quahty parameters of TD-129 reach the normal level or even the strong gluten quahty in absence of wheat D genome,with the values of WA,ST,Mid-line peak time,angle of descent and gluten index reaching 74.55%,9.55,2.63 min,12°and 46.5%,*** results imply that the endosperm storage proteins of TD-129 might contain valuable highquality genes,which could be transferred to bread wheat in an attempt to improve baking quality.

关键词： Farinograph Flour quality Mixo graph Triticum dicoccoides wild emmer wheat

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