title: Dough properties and bread-making quality-related characteristics of Yumechikara near-isogenic wheat lines carrying different Glu-B3 alleles.
abstract: We investigated the relationships of three allelic variations in Glu-B3 (ab, g, and h) with dough properties and bread-making quality-related characteristics using near-isogenic lines (NILs) of 'Yumechikara' that commonly carry Glu-A1a, Glu-B1b, Glu-D1d, Glu-A3f, Glu-B3ab and Glu-D3a. Measurement of peak time (PT) in a 2-g mixograph indicated that Glu-B3g was the most effective for a strong dough property, followed by Glu-B3ab, with Glu-B3h being the least effective. The results of measurement of mixing time during bread-making were similar to those for PTs, i.e., the lines carrying Glu-B3g showed the longest mixing time, followed by those of Glu-B3ab, and those of Glu-B3h showed the shortest mixing time. Since two parameters of bread-making quality, loaf volume (LV) and specific loaf volume (SLV), were affected by flour protein contents in all groups of the Glu-B3 genotype, we compared the effects of the three Glu-B3 alleles on those parameters using analysis of covariance (ANCOVA) to remove the effect of protein content. The results indicated that the Glu-B3h group showed the largest SLV, followed by the Glu-B3ab group, and the Glu-B3g group showed the smallest SLV. These results suggest that the introduction of Glu-B3h into 'Yumechikara' makes it possible to breed varieties with good bread-making quality-related characteristics.
authors.affiliation: NARO Hokkaido Agricultural Research Center, Memuro Research Station , 9-4 Shinsei-minami, Memuro, Kasai, Hokkaido 082-0081 , Japan.
authors.forename: Miwako
authors.initials: M
authors.lastname: Ito
authors.affiliation: NARO Western Region Agricultural Research Center , 6-12-1 Nishifukatsu, Fukuyama, Hiroshima 721-8514 , Japan.
authors.forename: Wakako
authors.initials: W
authors.lastname: Maruyama-Funatsuki
authors.affiliation: NARO Western Region Agricultural Research Center , 6-12-1 Nishifukatsu, Fukuyama, Hiroshima 721-8514 , Japan.
authors.forename: Tatsuya M
authors.initials: TM
authors.lastname: Ikeda
authors.affiliation: Ministry of Agriculture, Forestry and Fisheries , 1-2-1 Kasumigaseki, Chiyoda-ku, Tokyo 100-8950 , Japan.
authors.forename: Zenta
authors.initials: Z
authors.lastname: Nishio
authors.affiliation: NARO Hokkaido Agricultural Research Center, Memuro Research Station , 9-4 Shinsei-minami, Memuro, Kasai, Hokkaido 082-0081 , Japan.
authors.forename: Koichi
authors.initials: K
authors.lastname: Nagasawa
authors.affiliation: NARO Hokkaido Agricultural Research Center, Memuro Research Station , 9-4 Shinsei-minami, Memuro, Kasai, Hokkaido 082-0081 , Japan.
authors.forename: Tadashi
authors.initials: T
authors.lastname: Tabiki
keywords: Glu-B3; bread-making quality; dough property; extra-strong; low-molecular-weight glutenin subunit (LMW-GS); near-isogenic line (NIL); wheat (Triticum aestivum L.)