Journal
JOURNAL OF CEREAL SCIENCE
Volume 57, Issue 2, Pages 170-174Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.jcs.2012.09.017
Keywords
Protein concentration; Gluten strength; Development times; Nitrogen and temperature
Categories
Funding
- Royal Physiographic Society in Lund, Sweden
- Higher Education Commission of Pakistan
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Bread-making quality of wheat flour is largely determined by the accumulation, concentration and composition of the proteins in the grain, which are influenced by genetic (G) and environment (E) variation and their interactions. We have therefore evaluated the importance of G and E factors and their interactions in determining the accumulation and composition of the proteins in the wheat grain. The cultivar determined development time (CDDT), together with the amount and timing of N application, played a significant role in determining the accumulation and final composition of the wheat grain proteins, explaining 21-59% of the variation. At low temperature, N application both at spike formation and at anthesis explained the highest proportion of variation (36%) in the percentage of sodium dodecyl sulphate (SDS) unextractable polymers in the total amount of polymers (% UPP), while at high temperature CDDT contributed most to the variation in % UPP (20%). The largest contributor to variation in the amount of total SDS extractable proteins (TOTE) was N application at anthesis, both at low and high temperatures (12% and 36%, respectively). Thus, the climate should be considered in recommendations for improving the protein quality and thereby the bread-making quality of wheat. (C) 2012 Elsevier Ltd. All rights reserved.
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