THE GLI-1/GLU-3 COMPLEX AND THE RHEOLOGICAL PROPERTIES AND BREAD VOLUME OF BREAD WHEATS

Abstract

In this work the electrophoretic patterns of different gliadins and low (LMW-G) and high (HMW-G) molecular weight glutenins were determined and their effects on gluten strength, gluten extensibility and bread volume of bread wheats (Triticum aestivum L.) were evaluated. Two sets of 98 lines obtained from F₂ to F₆ through the single seed descent method from each of the crosses ‘Rebeca F2000 x Baviácora M82’ and ‘Gálvez M87 x Rebeca F2000’ as well as progenitors were included. Lines and progenitors were planted at Chapingo and Santa Lucía de Prías, State of México, during the Spring-Summer cycle 2004. Rheological properties were evaluated through sedimentation volume, dough development time, dough stability, tolerance to over-mixing, alveogram-W, alveogram-P/L and bread volume. Electrophoretic patterns were identified on sodium dodecyl sulfate polyacrilamid gels. Results showed that the linkage block ωgliadins/ LMW-G (Gli-1/Glu-3) affects the properties of the dough and bread volume of lines derived from the ‘Rebeca F2000 x Baviácora M92’ cross, but not of those derived from the ‘Gálvez M87 x Rebeca F2000’ cross. Viscoelastic properties of the dough are determined by HMW-G, LMW-G and ω-gliadins; nevertheless, the effect of the complex ω-gliadins/LMW-G (Gli-1/Glu-3) is smaller than
that of HMW-G.