Peer review

Doubled haploid wheat lines developed from a cross between Keumkang, a hard white winter wheat, and Olgeuru, soft red winter wheat were used to determine the effects of allelic variation in Glu-D1, Glu-A3, Glu-B3 and Pinb-D1 loci on physiochemical properties of flour and bread loaf volume. Variations in flour yield, average of particle size and damaged starch content were heavily affected by allelic composition on Pinb-D1 loci and its contribution was estimated to be 78.8, 83.5 and 86.6%, respectively. Glu-D1 and Glu-A3 alleles were also responsible for variation in those properties, but no significant influence of Glu-B3 alleles was observed. Variation in SDS-sedimentation volume was significantly affected by the allelic composition on Glu-A3 and Pinb-D1 loci, but allelic variations in glutenin and puroindoline exhibited little influence on protein content in DH lines. Glu-D1 allele showed biggest influence on mixing time and mixing tolerance of dough and its contributed 51.0 and 10.8% variations, respectively. Glu-B3 and Pinb-D1 alleles also affected mixing time and mixing tolerance of dough and Pinb-D1 allele variation influenced on water absorption of dough. Glu-D1, Glu-B3 and Pinb-D1 alleles were responsible for 17.9, 4.9 and 8.4% variation in bread loaf volume, respectively.

Text in English