Publication no. C-1999-0804-03R |  VIEW ARTICLE

Effect of Single Substitution of Glutenin or Gliadin Proteins on Flour Quality of Alpha 16, a Canada Prairie Spring Wheat Breeders' Line (1).

A. S. Wesley, O. M. Lukow (2), N. Ames, M. I. P. Kovacs, R. I. H. McKenzie, and D. Brown. (1) Cereal Research Centre, Agriculture and Agri-Food Canada, 195 Dafoe Road, Winnipeg, MB, R3T 2M9, Canada. Contribution No. 1746. (2) Corresponding author. E-mail: <olukow@em.agr.ca> Cereal Chem. 76(5):743-747. Accepted June 29, 1999. Copyright 1999 Department of Agriculture and Agri-Food, Government of Canada.

The effect of genetic variation in the glutenin and gliadin protein alleles of Alpha 16, a Canada Prairie Spring (CPS) wheat line, on the dough mixing, bread, and noodle quality properties were evaluated. The presence of a gliadin component (BGGL) and the low molecular weight glutenin subunit (LMW-GS) 45 found in the selection Biggar BSR were associated with significant increases in dough strength characteristics. The results of the study showed that gliadins, LMW-GS, and high molecular weight glutenin subunits (HMW-GS) can influence bread- and noodle-making properties of wheat flour. Genotype-by-environment interactions were not significant for most of the quality parameters studied, indicating that the differences observed in quality characteristics were mainly due to the effect of genotype.