Using near-isogenic lines of common wheat (Triticum aestivum L.) to determine the relationship between GlutoPeak parameters and quality characteristics

Song, W. F. and Zhang, X. X. and Zhang, Y. B. and Chen, L. and Yang, X. F. and Zhao, L. J. and Liu, D. J. and Song, Q. J. and Zhang, C. L. and Xin, W. L. and Xiao, Z. M. and Dai, C. J. and Li, H. and Zhang, Y. M. and Li, J. L. (2020) Using near-isogenic lines of common wheat (Triticum aestivum L.) to determine the relationship between GlutoPeak parameters and quality characteristics. CEREAL RESEARCH COMMUNICATIONS, 48 (1). pp. 81-86. ISSN 0133-3720 (print), 1788-9170 (online)

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Abstract

The GlutoPeak is a new instrument used to measure the rheological properties of wheat four dough. To determine the role of GlutoPeak parameters in assessing wheat quality, near-isogenic lines (NILs) of three wheat varieties with diferent gluten strengths were used in this study. The availability of GlutoPeak parameters was determined by comparing the consistency of diferences in GlutoPeak parameters with the diferences in the genetic efects of NILs and the diferences in the conventional quality parameters caused by the genetic efects of those NILs. The results showed that only the diference in peak maximum time was identical to the genetic diferences and conventional quality parameters within each of these NIL sets. The conventional quality parameters examined were gluten index, Zeleny sedimentation, development time, stability, breakdown time, maximum resistance, extensibility and energy area. Higher gluten strength corresponded to larger peak maximum time. These results provide valuable information concerning the application of the GlutoPeak to the improvement of wheat quality.

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