Table 1 Comparison of main quality parameters between CB037-B with Glu-B3h and CB037-C without Glu-B3h from three growing locations*.

From: Low molecular weight glutenin subunit gene Glu-B3h confers superior dough strength and breadmaking quality in wheat (Triticum aestivum L.)

Growing location

Glu-B3h

Total protein(%)

Wet glutenin(%)

GMP content**

Tolerance index (FU)

Development time (min)

Stability (min)

Max resistance (B.U.)

Extensibility (mm)

Loaf volume (ml3)

Loaf score

Yinchuan

CB037-B (+)

15.52 ± 0.1ab

58.45 ± 0.52a

8.75 ± 0.07a 1943.9 ± 36.2a

149 ± 2.86a

7.78 ± 0.08a

12.45 ± 0.11a

523 ± 5.51a

188 ± 1.17a

753 ± 6.17a

66 ± 0.56a

CB037-B (−)

15.25 ± 0.08ab

56.52 ± 0.48a

8.16 ± 0.08b 1855.7 ± 38.3b

115 ± 2.74b

5.46 ± 0.06b

7.74 ± 0.09b

441b ± 4.12b

152 ± 1.11b

658 ± 6.74b

60 ± 0.45b

Beijing

CB037-B (+)

14.86 ± 0.08a

51.47 ± 0.42b

7.66 ± 0.08c 1885.9 ± 36.2c

145 ± 2.51a

7.42 ± 0.07a

11.85 ± 0.12a

483 ± 4.11c

173 ± 1.71a

746 ± 7.21a

64 ± 0.77a

CB037-B (−)

14.92 ± 0.09a

50.82 ± 0.49b

6.50 ± 0.06d 1792.7 ± 36.2d

105 ± 1.78b

5.97 ± 0.06b

7.16 ± 0.07b

421b ± 4.32d

148 ± 1.53b

628 ± 6.12b

58 ± 0.21b

Xining

CB037-B (+)

15.87 ± 0.11b

62.25 ± 0.75c

8.86 ± 0.09a 1838.6 ± 31.7c

151 ± 2.36a

8.25 ± 0.09a

12.75 ± 0.11a

505 ± 5.01e

182 ± 1.73a

763 ± 7.44a

67 ± 0.63a

CB037-B (−)

15.76 ± 0.12b

63.73 ± 0.88c

8.19 ± 0.07b 1784.6 ± 31.8d

118 ± 1.96b

5.46 ± 0.07b

7.96 ± 0.11b

457 ± 4.45f

159 ± 1.66b

605 ± 6.53b

52 ± 0.47b

  1. *Different letters indicate significance level at P = 0.05.
  2. **Upper values (%) and under values (Peak area, 1000 AU/S) were measured by the method of Weegels et al.52 and SE-HPLC, respectively.
Back to article page