ARS | Publication request: Milling and Chinese raw white noodle qualities of common wheat near-isogenic lines differing in puroindoline b allele

Submitted to: Journal of Cereal Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: March 31, 2009
Publication Date: N/A

Interpretive Summary: Grain hardness in common wheat (Triticum aestivum L.) is one of the most important parameters affecting milling and end-use qualities. Common wheat is classified and traded as either hard or soft based on endosperm texture. Soft-textured wheat typically has increased break flour yield, a smaller flour particle size, and less starch damage compared with hard-textured wheat. Therefore, flours from hard wheat are usually used for making bread, while flours from soft wheat are more suitable for producing biscuits, cookies and cakes. China is the largest producer and consumer of wheat in the world. Noodles are the most widely consumed wheat products in China, representing about 40% of national wheat consumption. Chinese white noodles quality attributes were related to grain hardness, gluten quality, flour whiteness, and starch pasting properties (Liu et al., 2003; He et al., 2004; Zhang et al., 2005). Therefore, genetic improvement of grain hardness is an important breeding objective for Chinese noodle quality. This study provides very useful information for quality improvement in China and other countries with interest in grain hardness manipulation.

Technical Abstract: Grain hardness is a major factor affecting the milling behavior and end-use quality in common wheat (Triticum aestivum L.). Understanding the effects of various alleles at the puroindoline b (pinb) locus on processing quality will provide crucial information for quality improvement. Seven near-isogenic lines (NILs), planted at two locations in the 2008 cropping season, were used to determine the effect of puroindoline b alleles on milling performance and Chinese raw white noodle (CRWN) quality. The results indicated that the Pina-D1b/Pinb-D1a genotype possessed significantly higher values in grain hardness, protein content and starch damage than other genotypes, while the Pina-D1a/Pinb-D1d genotype had the lowest grain hardness and starch damage, with higher more break flour yield, and less reduction flour yield, higher flour colour L* and lower flour colour b* than other genotypes. Farinograph parameters except for water absorption were not significantly affected by variation at puroindoline b alleles. Pina-D1a/Pinb-D1e had the highest peak viscosity, while the lowest value was observed in Pina-D1b/Pinb-D1a genotype. For CRWN quality, higher noodle viscoelasticity was obtained in the genotype with Pina-D1a/Pinb-D1e and Pina-D1a/Pinb-D1g, while Pina-D1a/Pinb-D1d had a lower smoothness score. Genotypes with Pina-D1a/Pinb-D1e and Pina-D1a/Pinb-D1g produced performed the best total noodle score. than other genotypes. It was concluded that the genotype with Pina-D1a/Pinb-D1d had better milling qualities, while Pina-D1a/Pinb-D1e and Pina-D1a/Pinb-D1g had slightly superior CRWN qualities in comparison with other genotypes.