Assessing gluten strength with a new small-scale LASRC method useful for soft wheat breeding programs

Karaduman Y.

CEREAL CHEMISTRY, cilt.97, ss.196-204, 2020 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 97
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1002/cche.10235
  • Dergi Adı: CEREAL CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, Chemical Abstracts Core, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.196-204
  • Anahtar Kelimeler: flour quality, gluten strength, lactic acid SRC (LASRC), soft wheat, wheat breeding, SOLVENT RETENTION CAPACITY, SNAP COOKIE QUALITY, WATER-ABSORPTION, FLOUR FUNCTIONALITY, MIXING PROPERTIES, SWELLING INDEX, TESTS, PREDICTION, SRC, REGISTRATION
  • Eskişehir Osmangazi Üniversitesi Adresli: Evet

Özet

Background and objectives The gluten strength of soft wheat breeding materials can be categorized according to various quality tests. While weak gluten in flours is typically required for the production of soft-dough biscuits, extensible dough with medium gluten strength is required from flours suitable for the production of other types of biscuits. Genotypes that have high gluten strength are ordinarily eliminated from soft wheat breeding programs. Therefore, small-scale quality test methods that can predict the gluten strength of genotypes, especially in the early stages of breeding, are highly desirable. In the present study, the effectiveness and efficiency of a small-scale lactic acid solvent retention capacity (LASRC) test, as a potential simplified means to evaluate gluten strength for soft wheat breeding programs, were investigated.