| dc.contributor.author |
Sanchez-Garcia, Miguel |
| dc.contributor.author |
Álvaro Sánchez, Fanny |
| dc.contributor.author |
Peremartí, Ariadna |
| dc.contributor.author |
Martín-Sánchez, Juan A. |
| dc.contributor.author |
Royo i Calpe, Conxita |
| dc.date |
2016-10-19T10:17:33Z |
| dc.date |
2016-10-19T10:17:33Z |
| dc.date |
2015 |
| dc.identifier |
1161-0301 |
| dc.identifier |
http://hdl.handle.net/10459.1/57979 |
| dc.identifier |
https://doi.org/10.1016/j.eja.2014.11.006 |
| dc.identifier.uri |
http://hdl.handle.net/10459.1/57979 |
| dc.description |
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. |
| dc.description |
This study was partially funded by the Spanish National Institute for Agriculture and Food Research and Technology (INIA) [RTA2004-058-C04 and RTA2009-061-C03] and Spain’s Inter-Ministerial Commission for Science and Technology (CICYT) [AGL-2009-11187]. The Centre UdL-IRTA is part of the Centre CONSOLIDER INGENIO 2010 on Agrigenomics funded by the Spanish Ministry of Education and Science. M. Sanchez-Garcia was a recipient of a PhD grant from INIA. |
| dc.language |
eng |
| dc.publisher |
Elsevier |
| dc.relation |
Reproducció del document publicat a https://doi.org/10.1016/j.eja.2014.11.006 |
| dc.relation |
European Journal of Agronomy, 2015, vol. 63, p. 79-88 |
| dc.rights |
cc-by-nc-nd (c) Miguel Sanchez-Garcia et al., 2015 |
| dc.rights |
http://creativecommons.org/licenses/by-nc-nd/3.0/es/ |
| dc.rights |
info:eu-repo/semantics/openAccess |
| dc.subject |
Triticum aestivum L |
| dc.subject |
Protein content |
| dc.subject |
Alveogram |
| dc.subject |
Rheofermentometer |
| dc.subject |
Rheology |
| dc.subject |
HMW-GS |
| dc.subject |
Glutenin loci |
| dc.subject |
Dough |
| dc.title |
Changes in bread-making quality attributes of bread wheat varieties cultivated in Spain during the 20th century |
| dc.type |
article |
| dc.type |
publishedVersion |
