Resumo

MARTINEZ-CRUZ, Eliel et al. Industrial quality of dough and its relationship with different glutenin loci in bread wheat (Triticum aestivum L.). Agrociencia [online]. 2014, vol.48, n.4, pp.403-411. ISSN 2521-9766.

The dough strength and extensibility of bread wheat (Triticum aestivum L.) depends partly on the alleles of high molecular weight glutenins (HMWG) and low molecular weight glutenins (LMWG) in flour. The objective of this research was to identify the effect of eleven allelic variants on dough quality of recombinant Fg lines, derived from Rebeca F2000XBacanora T88, Verano S92XSalamanca S75 and Gálvez M87XVerano S92. Genotypes were sown at the Experimental Field Bajio of the Instituto Nacional de Investigaciones Forestales, Agricolas y Pecuarias (INIFAP), Mexico in the summer-winter cycle 2008-2009. The experimental design was randomized complete blocks with two replications per treatment. The variables were kneading time, stability to kneading, tolerance to over-kneading, dough strength and tenacity/extensibility relationship. The alleles of HMWG 1 and 2* of locus Glu-A1 as well as 7+9 and 17+18 of Glu-B1, of the cross Rebeca F2000XBacanora T88, were associated with characteristics favoring the dough strength and its extensibility. In the cross Verano S92XSalamanca S75, the LMWG, c and e of Glu-A3 were classified as variants of medium-strong gluten with good extensibility and similar behavior in alleles g and h of Glu-B3. The alleles 2* of Glu-A1 and b of Glu-B3, of the cross Gálvez M87XVerano S92, exceeded the gluten strength of its counterpart 1 and e, respectively, and the c variant of locus Glu-D3 was classified as medium-strong gluten and b as weak gluten. The six alleles evaluated in this cross showed good extensibility. By recombination of allelic variants of LMWG and HMWG is possible to derive combinations of specific glutenins to favor the quality of cookie, bread and tortilla-making products and for baking pastries.

Palavras-chave : Bread wheat; allelic variants; high and low molecular weight glutenins; dough quality.

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