The contribution of gliadins to the baking performance of wheat has been widely discussed. In the present study we report the properties of the flours of fifteen transgenic wheat lines with γ-gliadins down-regulated by RNAi. Technological properties were assessed by sodium dodecyl sulfate sedimentation (SDSS) test, and rheological properties were characterized during mixing using the Mixolab ®. Changes in the proportions of gluten proteins, with significant increases of glutenins, were observed in transgenic lines. These changes did not affect the SDSS test in most of the transgenic lines. The dough strength of some transgenic lines was reduced as determined by the Mixolab ®. Changes in the starch behavior were also observed in the transgenic lines, in which lower values of torque were observed at the C3, C4 and C5 points of the mixing curve. The results reported here are important in understanding the role of γ-gliadins in the bread-making quality of flours.
Bibliographical noteFunding Information:
The authors thank Dr. Paul A. Lazzeri for his critical review of the manuscript. The technical assistance of Ana García is also acknowledged. This work was supported by the Spanish Comisión Interministerial de Ciencia y Tecnología ( AGL2010-19643-C02-02 and TRA2009_0047 ), the European Regional Development Fund (FEDER) and Junta de Andalucía (Project P09AGR-4783 ). Javier Gil-Humanes acknowledges financial support from the I3P Program from the Agencia Estatal Consejo Superior de Investigaciones Científicas , which is co-financed by the European Social Fund .
Copyright 2012 Elsevier B.V., All rights reserved.
- Bread-making quality
- Dough quality
- Gluten proteins
- Wheat gliadins