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Two hundred and ninety F9 recombinant inbred lines (RILs) derived from the bread wheat cultivar Gaocheng 8901 and the waxy wheat cultivar Nuomai 1 were used in determining the high-molecular-weight glutenin subunit (HMW-GS) and waxy protein subunit combinations and their effects on the dough quality and texture profile analysis (TPA) of cooked Chinese noodles. Seven alleles were detected at Glu-1 loci. There were two alleles found at each of the Wx-A1, Wx-B1 and Wx-D1 loci. Eight allelic combinations were observed for HMW-GS, LMW-GS and waxy proteins, respectively. Both the 1/7+8/5+10 and 1/7+8/5+12 combinations contributed to dough elasticity, and the 1/7+8/5+10 combination also provided better TPA characteristics. Compared to Wx protein, HMW-GS was more important on dough alveogram properties. LMW-GS significantly affected springiness and cohesiveness; HMW-GS mainly affected the hardness; Wx×LMW-GS significantly affected the springiness, cohesiveness and chewiness; HMW-GS×Wx×LMW-GS mainly influenced the springiness and chewiness. But HMW-GS×LMW-GS only affected the spinginess. These indicated the TPA of noodles was significantly affected by the interactions between glutenin and Wx proteins.

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Glutenin subunit alleles at the Glu-D3 locus and their effects on dough properties, pan bread, and dry white Chinese noodle (DWCN) qualities were investigated using 106 winter and facultative wheat cultivars and advanced lines. Allele Glu-D3c (42.5%) was the most frequent glutenin subunit, followed by Glu-D3b (25.5%) and Glu-D3a (23.6%). Glu-D3d and Glu-D3f occurred in only three and six cultivars, respectively. The effect of Glu-D3 was significant forDWCNquality, accounting for up to 16% of the variation, but there were no significant differences between individual Glu-D3 alleles on dough properties and qualities of DWCNand pan bread. Interaction effects Glu-A1 × Glu-D3 and Glu-B1 × Glu-D3 were significant for DWCN quality and loaf volume. More work is needed to understand the effects of Glu-D3 variation on the determination of dough properties and end-use quality.

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Cereal Research Communications
Authors: Zhonghu He, Zhaohua Xu, Lanqin Xia, Xianchun Xia, Jun Yan, Yan Zhang, and Xinmin Chen

162 165 He, Z.H.; Yang, J.; Zhang, Y.; Quail, K.J.; Peña, R.J. (2004). Pan bread and dry white Chinese noodle quality in Chinese winter wheats. Euphytica, 139: 257

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Habernicht, D.K., Berg J.E., Carlson, G.R., Wichman, D.M., Kushnak, G.D., Kephart, K.D., Martin, J.M., Bruckner, P.L. 2002. Pan bread and raw Chinese noodle qualities in hard winter wheat genotypes grown in water-limited environments. Crop Sci. 42 :1396

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Liu, J.J., He, Z.H., Zhao, Z.D., Peña, R.J., Rajaram, S. 2003. Wheat quality traits and quality parameters of cooked dry white Chinese noodles. Euphytica 131 :147–154. Rajaram S

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.R. 1988. Aspects of protein in Chinese and British common wheats related to quality of white and yellow Chinese noodles. J. Cereal Sci. 8 :177–187. Morrison W.R. Aspects of protein

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.C. , Sun , C.L. , Zhang , H. , Ma , Z. , Dong , H.X. 2011 . Effect of particle size and addition level of wheat bran on quality of dry white Chinese noodles . J. Cereal Sci. 53 : 217 – 224

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