Changes in bread-making quality attributes of bread wheat varieties cultivated in Spain during the 20th century
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Author
Sanchez-Garcia, Miguel
Martín-Sánchez, Juan A.
Publication date
2014-12-08ISSN
1161-0301
Abstract
Genetic gains in quality traits were assessed in grain samples from 4 field experiments involving 16 bread wheat varieties representative of those most widely cultivated in Spain during the 20th century. The allelic composition at three glutenin loci (Glu-A1, Glu-B1, and Glu-D1) was obtained by PCR-based DNA markers and published references. From 1930 to 2000 grain protein content decreased by −0.030% y−1, or in relative terms by −0.21% y−1, but the protein produced per hectare increased by 0.39% y−1. Alveographic tests revealed significant changes in dough rheological properties. Dough strength (W) and tenacity (P) increased at relative rates of 1.38% y−1 and 0.99% y−1, respectively, while dough extensibility (L) decreased by −0.46% y−1, resulting in an increase of 1.45% y−1in dough equilibrium (P/L). The rise in protein quality could be related to the replacement of the null allele by subunits 1 or 2* at Glu-A1 and the prevalence of subunits 7 + 8 and 5 + 10 at Glu-B1 and Glu-D1 loci, respectively, in the most recent varieties. Dough extensibility was affected by water input during the crop cycle, this relationship being partially explained by the presence of the 5 + 10 HMW glutenin subunit. Fermentation tolerance was improved in the most modern varieties. Collapse during fermentation was avoided only in doughs with a W ≥ 159 J × 10−4 and a P/L ≥ 0.56 mm H2O mm−1, levels achieved by most of the modern varieties. The over-strong and unbalanced rheological properties of some modern varieties resulted in highly porous doughs, and no clear advances in dough maximum height during fermentation were attained.
Document Type
Article
Document version
Published version
Language
English
Subject (CDU)
633 - Field crops and their production
Pages
10
Publisher
Elsevier
Is part of
European Journal of Agronomy
Citation
Sanchez-Garcia, Miguel, Fanny Álvaro, Ariadna Peremarti, Juan A. Martín-Sánchez, and Conxita Royo. 2015. "Changes In Bread-Making Quality Attributes Of Bread Wheat Varieties Cultivated In Spain During The 20Th Century". European Journal Of Agronomy 63: 79-88. doi:10.1016/j.eja.2014.11.006.
Grant agreement number
INIA/ /RTA2004-00058-C04/ES/ /
INIA/Programa Nacional de Proyectos de Investigación Fundamental/RTA2009-00061-C03-02/ES/MEJORA GENÉTICA DE TRIGO PARA LA OBTENCIÓN DE VARIEDADES DE INTERÉS AGROINDUSTRIAL ADAPTADAS A LAS CONDICIONES ESPAÑOLAS/
MICINN/Programa Nacional de Proyectos de Investigación Fundamental/AGL2009-11187/ES/Componentes De Tolerancia A La Sequia E Impacto En Mejora De Trigo: Bases Genetica Y Molecular Del Contenido De Chl/
Program
Cultius Extensius Sostenibles
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2555]
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Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/