Comparison of effect of using hard and soft wheat on the high molecular weight-glutenin subunits profile and the quality of produced cookie.

ABSTRACT: Twelve wheat genotypes with variable grain hardness were evaluated for grain, flour, pasting, dough rheological properties, high molecular weight glutenin subunits (HMW-GS) and their relationship with cookie quality characteristics. The degree of hardness played an important role in the expression of characters under study. Genotypes with higher grain hardness index (GHI) showed higher dough development time and dough stability. GHI and solvent retention capacity were positively related to each other and negatively to spread factor. GluD1 locus of majority of hard wheat genotypes showed 5 + 10 subunit while soft wheat (SW) genotypes with 2 + 12 subunit related to gluten quality and dough properties. Overall, variation in subunits at GluD1 locus led to greater variation amongs

SUBMITTER: Sharma S 

PROVIDER: S-EPMC9206996 | biostudies-literature | 2022 Jul

REPOSITORIES: biostudies-literature