TY  - JA
AU  - Tang Jian-Wei
AU  - Jianjun Liu
AU  - Zhang Ping-ping
AU  - Zhang,Y.
AU  - Haosheng Li
AU  - Zhendong Zhao
AU  - Yanying Qu
AU  - He Zhonghu
TI  - Dough properties and loaf quality stability in wheat cultivar Jimai 20 and their relationship with protein fractions
SN  - 1875-2780
PY  - 2007///
CY  - Beijing, (China)
PB  - Institute of Crop Sciences
KW  - Soft wheat
KW  - AGROVOC
KW  - Quality
KW  - Gluten
KW  - Proteins
KW  - HPLC
KW  - Stability
N1  - Abstract in English and Chinese; Peer-review: No - Open Access: Yes|http://211.155.251.148:8080/zwxb/EN/column/column81.shtml; Peer review; Open Access
N2  - A total of 24 samples of newly released high quality cultivar Jimai 20 collected from 2005–2006 cropping season at 24 locations were used to evaluate quality traits, and quantify the protein fractions by reversed-phase high-performance liquid chromatography (RP-HPLC) and size-exclusion high-performance liquid chromatography (SE-HPLC) methods. Relations between the quantity of protein fractions and dough properties, and pan bread quality were analyzed. The results indicated that except kernel hardness, farinogram dough development time and stability and loaf spring, most quality traits showed small variation as determined by coefficients of variation across locations. Dough property and bread quality were mainly affected by test weight, grain hardness and protein content. Grain hardness was significantly and positively correlated with dough extension area and maximum resistance, with correlation coefficients of 0.53 (P<0.01) and 0.47 (P<0.05), respectively. Kernel protein content was significantly and positively correlated with dough water absorption, development time and extensibility, with correlation coefficients of 0.46 (P<0.05), 0.71 (P<0.001) and 0.77 (P<0.001), respectively. Test weight and grain hardness were significantly and positively correlated with loaf score, with correlation coefficients of 0.62 (P<0.01) and 0.50 (P<0.05), respectively. Kernel protein content was significantly and positively correlated with loaf volume (correlation coefficient = 0.55，P<0.01). The quantity of total glutenin and gliadin, SDS extractable polymeric protein and quantity of HMW-GS and LMW-GS were significantly and positively correlated with dough development time and extensibility, with correlation coefficients of 0.55–0.79 (P<0.01 or P<0.001), and the ratio of HMW-GS to LMW-GS was positively correlated with dough extensibility(correlation coefficient = 0.46, P<0.05). The quantity of HMW-GS and the ratio of HMW-GS to LMW-GS were significantly and positively correlated with loaf volume (r= 0.66 and 0.64, P<0.001), respectively. Percent SDS-unextractable polymeric protein (UPP%) was significantly and positively correlated with loaf structure and loaf score, with correlation coefficients of 0.53 (P<0.01) and 0.48 (P<0.05), respectively. The information has potential value for improvement of quality stability in China
UR  - http://hdl.handle.net/10883/2614
T2  - Acta Agronomica Sinica
ER  -