Cereal Chem 68:328-333   |  VIEW ARTICLE

Prediction of Physical Dough Properties from Glutenin Subunit Composition in Bread Wheats: Correlation Studies.

R. B. Gupta, F. Bekes, and C. W. Wrigley. Copyright 1991 by the American Association of Cereal Chemists, Inc. 

The low and high molecular weight (LMW and HMW) subunit allelic composition of two sets of bread wheat gentotypes (48 Australian cultivars and 53 genotypes from around the world) were compared according to the quality parameters of their dough as measured by extensigraph. The HMW subunits correlated more strongly (r = 0.75, P less than 0.001) with maximum dough resistance (Rmax) than did the LMW subunits of glutenin (r = 0.56, P less than 0.001) in the world wheat set. Conversely, the LMW subunits in the Australian wheats correlated more strongly (r = 0.72, P less than 0.001) with Rmax than did the HMW subunits of glutenin (r = 0.48, P less than 0.01). Dough extensibility (Ext) correlated equally with LMW (r = 0.44, P less than 0.001) or HMW (r = 0.43, P less than 0.01) glutenin subunits in the world set, but in the Australian wheat set, it showed significant correlation only with LMW subunits (r = 0.54, P less than 0.001). However, in both sets of wheat, the highest correlation coefficients between predicted and actual Rmax and Ext were obtained when predictions were based on LMW and HMW subunits together. An effective predictive model of dough properties should therefore be based on the composition of both LMW and HMW glutenin subunits. Predictive formulas are presented, based on the wheat sets examined, to estimate Rmax and Ext; the factors involved for each locus provide a measure of the predictive value of the six glutenin subunit loci. The HMW glutenin subunits loci generally made a bigger contribution to Rmax values than did the LMW glutenin loci.