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Effect of gliadin from Psathrostachys huashanica on dough rheological properties and biscuit quality.
Li, Jiaojiao; Li, Jiachuang; Li, Lei; Xiang, Linrun; Zhao, Li; Liu, Jinke; Liu, Shuhui; Yang, Qunhui; Wu, Jun; Chen, Xinhong.
Afiliación
  • Li J; Shaanxi Key Laboratory of Plant Genetic Engineering Breeding, College of Agronomy, Northwest A&F University, Yangling 712100, Shaanxi, China.
  • Li J; College of Agriculture/Tree Peony, Henan University of Science and Technology, Luoyang 471023, Henan, China.
  • Li L; Shaanxi Key Laboratory of Plant Genetic Engineering Breeding, College of Agronomy, Northwest A&F University, Yangling 712100, Shaanxi, China.
  • Xiang L; Shaanxi Key Laboratory of Plant Genetic Engineering Breeding, College of Agronomy, Northwest A&F University, Yangling 712100, Shaanxi, China.
  • Zhao L; Shaanxi Key Laboratory of Plant Genetic Engineering Breeding, College of Agronomy, Northwest A&F University, Yangling 712100, Shaanxi, China.
  • Liu J; Shaanxi Key Laboratory of Plant Genetic Engineering Breeding, College of Agronomy, Northwest A&F University, Yangling 712100, Shaanxi, China.
  • Liu S; Shaanxi Key Laboratory of Plant Genetic Engineering Breeding, College of Agronomy, Northwest A&F University, Yangling 712100, Shaanxi, China.
  • Yang Q; Shaanxi Key Laboratory of Plant Genetic Engineering Breeding, College of Agronomy, Northwest A&F University, Yangling 712100, Shaanxi, China.
  • Wu J; Shaanxi Key Laboratory of Plant Genetic Engineering Breeding, College of Agronomy, Northwest A&F University, Yangling 712100, Shaanxi, China. Electronic address: 13572016162@163.com.
  • Chen X; Shaanxi Key Laboratory of Plant Genetic Engineering Breeding, College of Agronomy, Northwest A&F University, Yangling 712100, Shaanxi, China. Electronic address: cxh2089@126.com.
Food Chem ; 425: 136537, 2023 Nov 01.
Article en En | MEDLINE | ID: mdl-37290239
ABSTRACT
Psathrostachys huashanica (P. huashanica), a wild relative of common wheat, is widely used in wheat variety improvement because of its many beneficial properties. In this study, we carried out preliminary analysis on the grain and flour quality of wheat-P. huashanica addition line 7182-6Ns and its wheat parents 7182, and found that 7182-6Ns had a higher protein content and great dough rheological characteristics and investigated the reasons for the changes. The results indicated that 7182-6Ns contained exogenous gliadin, which changed the gliadin composition and increased the ratio of gliadin in total gluten proteins, rebuilt gluten microstructure and thus optimized dough extensibility. As the addition of 7182-6Ns gliadin gradually increased to wheat flour, the diameter, crispness and spread rate of biscuit increased, the thickness and hardness decreased, and the colour improved. The current research provides a basis for understanding the introduction of exogenic gliadin to improve biscuit wheat varieties.
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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Harina / Gliadina Idioma: En Revista: Food Chem Año: 2023 Tipo del documento: Article

Texto completo: 1 Base de datos: MEDLINE Asunto principal: Harina / Gliadina Idioma: En Revista: Food Chem Año: 2023 Tipo del documento: Article