Baking quality in wheat lines for the semiarid region. Their relationship with high molecular weight gluteninic subunits
A group of F₄ and F₅ lines of bread wheat (Triticum aestivum L), apt for semiarid region of central Argentine, was analyzed for bread making quality. Moreover, high molecular weight (HMW) glutenin subunit composition was determined. The lines had high protein content, with strong but little stretchi...
| Main Authors: | , , , |
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| Format: | Online |
| Language: | spa |
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Facultad de Ciencias Agropecuarias
1992
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| Subjects: | |
| Online Access: | https://revistas.unc.edu.ar/index.php/agris/article/view/2374 |
| _version_ | 1839026403334422528 |
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| author | Dubois, M. E. Gaido, Z. A. Manera, G. A. Maich, R. H. |
| author_facet | Dubois, M. E. Gaido, Z. A. Manera, G. A. Maich, R. H. |
| author_sort | Dubois, M. E. |
| collection | Portal de Revistas |
| description | A group of F₄ and F₅ lines of bread wheat (Triticum aestivum L), apt for semiarid region of central Argentine, was analyzed for bread making quality. Moreover, high molecular weight (HMW) glutenin subunit composition was determined. The lines had high protein content, with strong but little stretching gluten, and very good bread making quality. Even if HMW glutenin subunit pattern was not sufficient to define all quality aspects for the wheat apt for the semiarid region, it should be considered in all the programs for genetical improvements of plants. |
| format | Online |
| id | oai:ojs.revistas.unc.edu.ar:article-2374 |
| institution | Universidad Nacional de Cordoba |
| language | spa |
| publishDate | 1992 |
| publisher | Facultad de Ciencias Agropecuarias |
| record_format | ojs |
| spelling | oai:ojs.revistas.unc.edu.ar:article-23742025-06-24T15:44:39Z Baking quality in wheat lines for the semiarid region. Their relationship with high molecular weight gluteninic subunits Calidad panadera en líneas de trigo para la región semiárida. Su relación con las subunidades glutenínicas de alto peso molecular Dubois, M. E. Gaido, Z. A. Manera, G. A. Maich, R. H. Triticum aestivum L semiarid region bread making quality highmolecular weight glutenin Triticum aestivum L región semiárida calidad panadera Gluteninas de alto peso molecular A group of F₄ and F₅ lines of bread wheat (Triticum aestivum L), apt for semiarid region of central Argentine, was analyzed for bread making quality. Moreover, high molecular weight (HMW) glutenin subunit composition was determined. The lines had high protein content, with strong but little stretching gluten, and very good bread making quality. Even if HMW glutenin subunit pattern was not sufficient to define all quality aspects for the wheat apt for the semiarid region, it should be considered in all the programs for genetical improvements of plants. Un conjunto de líneas F₄ y F₅ de trigo (Triticum aestivum L.), aptas para la región semiárida del centro del país fueron analizadas en su calidad panadera. Además se les determinó la composición en subunidades de gluteninas de alto peso molecular (APM). Las líneas demostraron poseer un alto porcentaje de proteínas, con harinas fuertes, tenaces pero poco extensibles y de muy buena panificación. Si bien la composición glutenínica APM no definió de por sí calidad panadera para los trigos aptos para la región semiárida, se la debería tener en cuenta en los programas de mejoramiento vegetal, al momento de elegir los progenitores a ser utilizados en los cruzamientos. Facultad de Ciencias Agropecuarias 1992-07-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.unc.edu.ar/index.php/agris/article/view/2374 10.31047/1668.298x.v9.n2.2374 AgriScientia; Vol. 9 No. 2 (1992); 65-70 AgriScientia; Vol. 9 Núm. 2 (1992); 65-70 1668-298X 10.31047/1668.298x.v9.n2 spa https://revistas.unc.edu.ar/index.php/agris/article/view/2374/1317 Derechos de autor 1992 M. E. Dubois, Z. A. Gaido, G. A. Manera, R. H. Maich https://creativecommons.org/licenses/by-sa/4.0 |
| spellingShingle | Triticum aestivum L semiarid region bread making quality highmolecular weight glutenin Triticum aestivum L región semiárida calidad panadera Gluteninas de alto peso molecular Dubois, M. E. Gaido, Z. A. Manera, G. A. Maich, R. H. Baking quality in wheat lines for the semiarid region. Their relationship with high molecular weight gluteninic subunits |
| title | Baking quality in wheat lines for the semiarid region. Their relationship with high molecular weight gluteninic subunits |
| title_alt | Calidad panadera en líneas de trigo para la región semiárida. Su relación con las subunidades glutenínicas de alto peso molecular |
| title_full | Baking quality in wheat lines for the semiarid region. Their relationship with high molecular weight gluteninic subunits |
| title_fullStr | Baking quality in wheat lines for the semiarid region. Their relationship with high molecular weight gluteninic subunits |
| title_full_unstemmed | Baking quality in wheat lines for the semiarid region. Their relationship with high molecular weight gluteninic subunits |
| title_short | Baking quality in wheat lines for the semiarid region. Their relationship with high molecular weight gluteninic subunits |
| title_sort | baking quality in wheat lines for the semiarid region their relationship with high molecular weight gluteninic subunits |
| topic | Triticum aestivum L semiarid region bread making quality highmolecular weight glutenin Triticum aestivum L región semiárida calidad panadera Gluteninas de alto peso molecular |
| topic_facet | Triticum aestivum L semiarid region bread making quality highmolecular weight glutenin Triticum aestivum L región semiárida calidad panadera Gluteninas de alto peso molecular |
| url | https://revistas.unc.edu.ar/index.php/agris/article/view/2374 |
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