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Cereal Research Communications

, Volume 38, Issue 4, pp 569–578 | Cite as

Bread-making characteristics of several Iranian wheat cultivars

  • G. Peymanpour
  • B. SorkhilalehlooEmail author
  • K. Rezaei
  • G. Najafian
  • B. Pirayeshfar
Quality and Utilization

Abstract

Ten different Iranian cultivars of bread wheat (Alamoot, Alvand, Arta, Bahar, Chamran, Darya, Dez, Pishtaz, Shahriar and Tajan) were examined for their bread-making properties. To determine the best wheat cultivar, several quality attributes such as protein content on a dry basis (PRT), wet gluten content (WGL), Zeleny (ZLN) and sodium dodecyl sulfate (SDS) sedimentation values, hardness of grain (HRD) and bread volume (BVOL) were measured. Additionally, high molecular weight glutenin subunits (HMW-GSs) and low molecular weight glutenin subunits (LMW-GSs) of the wheat cultivars were studied using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Two alleles (2 + 12 and 5 + 10) were identified at HMW-GS Glu-D1 locus. Significant correlations were found between PRT and each of the following parameters: ZLN (r = 0.67), BVOL (r = 0.73), HRD (r = 0.71) and 5 + 10 subunit (r = 0.66). Also, correlation between BVOL and HRD (r = 0.67) and that between subunit 5 + 10 and BVOL (r = 0.71) were significant. Among HMW-GSs, 5 + 10 subunit had significant influence on bread-making qualities. Significant positive correlations were obtained for LMW-GSs with HRD and ZLN. Considering the traits such as PRT, HRD, SDS, WGL, ZLN, BVOL, HMW-GS (5 + 10) and LMW-GSs, it was concluded that Bahar was the best choice for making bread. Tajan was ranked as the second best cultivar using the HRD, SDS, ZLN, BVOL, HMW-GSs and LMW-GSs data.

Keywords

bread volume grain hardness protein content SDS-PAGE sedimentation tests wet gluten content bread wheat cultivars 

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Copyright information

© Akadémiai Kiadó, Budapest 2010

Authors and Affiliations

  • G. Peymanpour
    • 1
  • B. Sorkhilalehloo
    • 2
    Email author
  • K. Rezaei
    • 1
  • G. Najafian
    • 2
  • B. Pirayeshfar
    • 2
  1. 1.Department of Food Science and TechnologyUniversity of TehranKarajIran
  2. 2.Cereals Research DepartmentSeed and Plant Improvement InstituteKarajIran

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