Effect of Glu-B1, Glu-B3 and Wx-B1 Alleles on the Bread-making Quality Examined by Using Near Isogenic Lines

Abstract

We investigated the effect of Glu-B1 (b, i), Glu-B3 (g, i) and Wx-B1 (a, b) alleles on the bread-making quality using eight types of near isogenic lines. The lines carrying both Glu-B1i and Glu-B3g showed the highest sodium dodecyl sulfate (SDS) sedimentation value, the longest mixing time during bread-making, and the highest specific loaf volume. The lines carrying Glu-B3g showed more elastic bread crumbs compared with those carrying Glu-B3i. The lines carrying Wx-B1b showed softer, less elastic and later staling bread crumbs compared with those carrying Wx-B1a. The lines carrying both Wx-B1b and Glu-B1b had the lowest specific loaf volume. These results suggest that the introduction of Wx-B1b was effective in softening and delaying the staling of the bread crumbs during storage. Wx-B1a and Glu-B3g were effective in adding elasticity to the crumbs. Moreover, the presence of both Glu-B1i and Glu-B3g was effective in improving the dough properties and specific loaf volume.