Effect of genotypic, meteorological and agronomic factors on the gluten index of winter durum wheat

Euphytica

Volumn 197, Issue 1, 2014, Pages 61-71

  Vida, Gyula ^a   Szunics, László ^a   Veisz, Ottó ^a   Bedő, Zoltán ^a   Láng, László ^a   Árendás, Tamás ^a   Bónis, Péter ^a   Rakszegi, Marianna ^a  

^a INSTITUTE OF EXPERIMENTAL MEDICINE   (Hungary)

Author keywords

Breeding for quality; Gluten strength; Pasta making quality; Triticum turgidum ssp. durum

Indexed keywords

TRITICUM AESTIVUM; TRITICUM TURGIDUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 84898539748     PISSN: 00142336     EISSN: 15735060     Source Type: Journal    
DOI: 10.1007/s10681-013-1052-6     Document Type: Article

References (36)

1. Ames NP, Clarke JM, Marchylo BA, Dexter JE, Woods SM (1999) Effect of environment and genotype on durum wheat gluten strength and pasta viscoelasticity. Cereal Chem 76: 582-586.
2. Ames NP, Clarke JM, Dexter JE, Woods SM, Selles F, Marchylo BA (2003) Effects of nitrogen fertilizer on protein quantity and gluten strength parameters in durum wheat (Triticum turgidum L. var. durum) cultivars of variable gluten strength. Cereal Chem 80: 203-211.
3. Balla K, Rakszegi M, Li Z, Békés F, Bencze S, Veisz O (2011) Quality of winter wheat in relation to heat and drought shock after anthesis. Czech J Food Sci 29: 117-128.
4. Beke B, Barabás Z (1981) The first Hungarian durum wheat varieties. Cereal Res Commun 9: 115-117.
5. Blumenthal CS, Barlow EWR, Wrigley CW (1993) Growth environment and wheat quality: the effect of heat stress on dough proprieties and gluten proteins. J Cereal Sci 18: 3-21.
6. Bruneel C, Pareyt B, Brijs K, Delcour JA (2010) The impact of the protein network on the pasting and cooking properties of dry pasta products. Food Chem 120: 371-378.
7. Clarke JM, Clarke FR, McCaig TN, Knox RE, Ames NP (2000) Evaluation of predictors of quality for use in early generation selection. In: Royo C, Nachit MM, Di Fonzo N, Araus JL (eds) Durum wheat improvement in the Mediterranean region: new challenges. Options Méditerranéennes Série A 40: 439-446.
8. Clarke FR, Clarke JM, Pozniak CJ, Knox RE, McCaig TN (2009) Protein concentration inheritance and selection in durum wheat. Can J Plant Sci 89: 601-612.
9. Clarke FR, Clarke JM, Ames NA, Knox RE, Ross JR (2010) Gluten index compared with SDS-sedimentation volume for early generation selection for gluten strength in durum wheat. Can J Plant Sci 90: 1-11.
10. Corbellini M, Mazza L, Ciaffi M, Lafiandra D, Borghi B (1998) Effect of heat shock during grain filling on protein composition and technological quality of wheat. Euphytica 100: 147-154.
11. Cubbada R, Carcea M, Pasqui LA (1992) Suitability of the gluten index method for assessing gluten strength in durum wheat and semolina. Cereal Food World 37: 866-869.
12. Cunin C, Handschin S, Walther P, Escher F (1995) Structural changes of starch during cooking of durum wheat pasta. Lebensm Wiss Technol 28: 323-328.
13. D'Edigio MG, Mariani BM, Nardi S, Novaro P, Cubbada R (1990) Chemical and technological variables and their relationships: a predictive equation for pasta cooking quality. Cereal Chem 67: 275-281.
14. Dexter JE, Matsuo RR (1977) Influence of protein content on some durum wheat quality parameters. Can J Plant Sci 57: 717-727.
15. Dexter JE, Matsuo RR (1980) Relationship between durum wheat protein properties and pasta dough rheology and spaghetti cooking quality. J Agr Food Chem 28: 899-902.
16. Dorofeev VF, Udachin PA, Semenova LV, Novikova MV, Gradchaninova OD, Shitova IP, Merezhko AF, Filatenko AA (1987) Pshenitsi mira (Wheats of the World). Agropromizdat, Leningrad.
17. Edwards NM, Gianibelli MC, McCaig TN, Clarke JM, Ames NP, Larroque OR, Dexter JE (2007) Relationships between dough strength, polymeric protein quantity and composition for diverse durum wheat genotypes. J Cereal Sci 45: 140-149.
18. Feillet P (1984) The biochemical basis of pasta cooking quality, its consequences for durum wheat breeders. Sci Des Aliments 4: 551-566.
19. ICC (International Association for Cereal Science and Technology) (1995) ICC Standard No. 158: Gluten index method for assessing gluten strength in durum wheat (Triticum durum).
20. Jann EV, Oerlecke D, Schultz D, Tavares-Rodrigues MA, Zambon S (2012) Use of strobilurins for increasing the gluten strength in winter cereals. BASF, International patent. Publication number: WO/2012/045737, 12 Apr 2012. http://patentscope. wipo. int/search/en/WO2012045737.
21. Lerner SE, Cogliatti M, Ponzio NR, Seghezzo ML, Molfese ER, Rogers WJ (2004) Genetic variation for grain protein components and industrial quality of durum wheat cultivars sown in Argentina. J Cereal Sci 40: 161-166.
22. Longin CFH, Sieber AN, Reif JC (2013) Combining frost tolerance, high grain yield and good pasta quality in durum wheat. Plant Breeding 132: 353-358.
23. Malcolmson LJ, Matsuo RR, Balshaw R (1993) Textural optimization of spaghetti using response surface methodology: effects of drying temperature and durum protein level. Cereal Chem 70: 417-423.
24. Marchylo BA, Dexter JE, Clarke FR, Clarke JM, Preston KR (2001) Relationships among bread-making quality, gluten strength, physical dough properties, and pasta cooking quality for some Canadian durum wheat genotypes. Can J Plant Sci 81: 611-620.
25. Matsuo RR, Irvine GN (1967) Macaroni brownness. Cereal Chem 44: 78-85.
26. Miedaner T, Longin CFH (2013) Genetic variation for resistance to Fusarium head blight in winter durum material. Crop Pasture Sci. doi: 10. 1071/CP13170.
27. Palamarchuk A (2005) Selection strategies for traits relevant for winter and facultative durum wheat. In: Royo C, Nachit M, Di Fonzo N, Araus JL, Pfeiffer WH, Slafer GA (eds) Durum wheat breeding: current approaches and future strategies. Food Products Press, New York, pp 599-644.
28. Peña RJ (2000) Durum wheat for pasta and bread-making. Comparison of methods used in breeding to determine gluten quality-related parameters. In: Royo C, Nachit MM, Di Fonzo N, Araus JL (eds) Durum wheat improvement in the Mediterranean region: new challenges. Options Méditerranéennes Série A 40: 423-430.
29. Perten H (1990) A rapid measurement of wet gluten quality by the gluten index method. Cereal Food World 35: 401-402.
30. Petitot M, Abecassis J, Micard V (2009) Structuring of pasta components during processing: impact on starch and protein digestibility and allergenicity. Trends Food Sci Tech 20: 521-532.
31. Sissons M, Abecassis J, Marchylo B, Cubbada R (2012) Methods used to assess and predict quality of durum wheat, semolina and pasta. In: Sissons M, Abecassis J, Marchylo B, Carcea M (eds) Durum wheat: chemistry and technology, 2nd edn. AACC International Inc, St Paul, pp 213-234.
32. Szunics L (1986) A durum búza Magyarországon a hazai szakirodalom tükrében (Durum wheat in Hungary as reflected in domestic special literature). Növénytermelés 35: 259-267.
33. Szunics L, Bedo{double acute} Z, Szunics Lu, Láng L, Veisz O (1998) Results of durum wheat breeding in Martonvásár. Acta Agron Hung 46: 135-148.
34. Vasiljevic S, Banasik OJ, Shuey WC (1977) A micro unit for producing durum semolina. Cereal Chem 54: 397-404.
35. Virk DS, Pandit DB, Sufian MA, Ahmed F, Siddique MAB, Samad MA, Rahman MM, Islam MM, Ortiz-Ferrara G, Joshi KD, Withcombe JR (2009) REML is an effective analysis for mixed modelling of unbalanced on-farm varietal trials. Expl Agric 45: 77-91.
36. Wu YX, von Tiedemann A (2001) Physiological effects of azoxystrobin and epoxiconazole on senescence and the oxidative status of wheat. Pesticide Biochem Physiol 71: 1-10.