Relationship of high and low molecular weight glutenins with chemical and rheological properties of wheat flour

Abstract

One hundred and forty two Indian wheat cultivars were evaluated for glutenin subunits and various chemical and rheological quality traits to understand relationship among them. Flour protein content showed strong positive correlation with gluten content and gluten index (p<0.01). Gluten index and swelling index of glutenin(SIG) exhibited strong positive relationship with mixograph mixing time (p<0.001). With respect to glutenin subunits, Glu-D1 and Glu-B3 loci exhibited significant effect on most of the gluten strength related parameters. 5+10 subunit encoded by Glu-D1 locus exhibited strongest effect on gluten strength. Glu-B3 and Glu-D3 loci exerted significant effect on gluten swelling index and mixing time, whereas Glu-A3 influenced mixing time only. The best subunit combinations for stronger gluten related properties were identified as 2*, 17+18, 5+10, Glu-A3d, Glu-B3g and Glu-D3b. This information can used in designing breeding programme for the improvement of bread making quality of Indian wheat.