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Effect of the introduction of D-genome related wheat proteins in durum wheat on pasta and bread making quality and the effect of higher amylose on pasta

M. SISSONS (1), D. Pleming (2), F. Sestili (3), D. Lafiandra (4)
(1) Tamworth Agricultural Institute, Calala, NSW, Australia; (2) Wagga Wagga Agricultural Research Institute, Wagga Wagga, NSW, Australia; (3) Department of Agriculture, Forest, Nature and Energy, University of Tuscia, Viterbo, Italy; (4) Viterbo, Italy
2012 AACCI Annual Meeting
http://dx.doi.org/10.1094/CPLEX-2012-1120-01W

Durum wheat is typically used to produce pasta, but in some parts of the world, durum is used to make bread but with inferior loaf volume and texture compared to common wheat bread. In addition, studies have shown that elevated amylose content in the starch can increase the resistant starch in food products and reducing the GI. This study describes the effect on technological properties of pasta and bread made from durum wheat cultivar Svevo (S) (recurrent parent, HMW-GS: null, 7+8) and four isogenic lines carrying pairs of subunits with 7+8/5+10 (S5+10), 7+8/2+12 (S2+12), and two lines in which the Gli-A1/Glu-A3 loci of Svevo have been replaced by the Gli-D1/Glu-D3 loci from bread wheat, designated CNN and CS. Using two different approaches (RNA interference and natural mutants), lines with higher amylose content (~70% and ~40%, respectively) were obtained by targeting SbeIIa and SSIIa genes in the durum wheat cultivar Svevo. Pasta and bread were made on a small scale and assessed for quality. The semolina was re-ground to flour and used to prepare loaves and mixed in various proportions with a baker’s flour. The S5+10 line dough properties were markedly different to Svevo having over-strong, stable dough, low wet gluten and elasticity whereas S2+12 also displayed stronger dough while SCNN and SCS showed more desirable mixograms with a higher gluten index than Svevo. Pasta prepared from these lines showed lower cooked firmness (adjusted for protein differences) ranked S > SCNN > SCS > S5+10 = S2+12. There were no other differences in pasta cooking quality. Bread, loaf volume and loaf score was decreased as more baker’s flour was replaced by durum flour, but the decline varied with the genetic material and dosage. The greatest reduction in loaf volume occurred using SCS and SCNN then S5+10 and the least with S2+12 which was similar to S. Bake score was reduced with S5+10, SCS and SCNN only. The best loaf was made using Svevo. The elevated amylose lines had superior firmness, lower stickiness and in vitro starch digestion than Svevo. This work shows that it is possible to manipulate the processing properties of pasta and durum-bread wheat blends by altering the glutenin subunit composition and amylose content, and represents an efficient tool to finely manipulate gluten quality in durum wheat.

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