Effect of High-Molecular-Weight Glutenin Subunit Allelic Composition on Wheat Flour Tortilla Quality
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abstract
Wheat cultivars possessing quality attributes needed to produce optimum quality tortillas have not been identified. This study investigated the effect of variations in high-molecular-weight glutenin subunits encoded at the Glu-1 loci (Glu-A1, Glu-B1, and Glu-D1) on dough properties and tortilla quality. Flour protein profiles, dough texture, and tortilla physical quality attributes were evaluated. Deletion at Glu-D1 resulted in reduced insoluble polymeric protein content of flour, reduced dough compression force, and large dough extensibility. These properties produced very large tortillas (181 mm diameter) compared with a control made with commercial tortilla wheat flour (161 mm). Presence of a 7 + 9 allelic pair at Glu-B1 increased dough strength (largest compression force, reduced extensibility, and small-diameter tortillas). Deletion at Glu-A1 produced large tortillas (173 mm) but with unacceptable flexibility during storage (score <3.0 at day 16). In general, presence of 2*at Glu-A1, in combination with 5 + 10 at Glu-D1, produced small-diameter tortillas that required large force to rupture (tough texture). Presence of 2 + 12 alleles instead of 5 + 10 at Glu-D1 produced tortillas with a good compromise between diameter (>165 mm) and flexibility during storage (>3.0 at day 16). These allele combinations, along with deletion at Glu-D1, show promise for tortilla wheat development. 2012 AACC International, Inc.
