한국작물학회지 (KOREAN JOURNAL OF CROP SCIENCE)

  • 제57권1호
  • /
  • Pages.60-70
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  • 2012
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  • 0252-9777(pISSN)
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  • 2287-8432(eISSN)
한국작물학회 (The Korean Society of Crop Science)
권호 표지
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Environmental Impacts of Korean and CIMMYT Wheat Lines on Protein Characteristics and Bread Making Quality

  • Park, Chul-Soo (Department of Crop Science and Biotechnology, Chonbuk National University) ;
  • Kim, Hong-Sik (National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Dae-Ho (Gyeongsangnam-do Agricultural Research & Extension Services) ;
  • Hyun, Jong-Nae (National Institute of Crop Science, Rural Development Administration) ;
  • Kang, Chon-Sik (Department of Crop Science and Biotechnology, Chonbuk National University)
  • 투고 : 2012.01.25
  • 심사 : 2012.03.13
  • 발행 : 2012.03.30
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초록

This study was conducted to compare the protein characteristics, dough rheology and bread loaf volume of Korean wheat cultivars and CIMMYT lines produced in diverse environments and to determine the genetic and environmental effects on bread making quality. Protein characteristics, including protein content and SDS-sedimentation volume, mixing properties during dough development and bread loaf volume were primarily influenced by the environment. Wheat cultivated in Jinju exhibited higher SDS-sedimentation volume based on constant protein weight and bread loaf volume than those in Suwon and Iksan. SDS-sedimentation volume based on constant protein weight, mixing time of mixograph and mixing tolerance of mixograph were positively correlated with bread volume. Korean wheat cultivars showed different allelic variations of $Glu-1$ and $Glu-3$ compared to CIMMYT wheat lines. Alchanmil, Keumkangmil and Tapdongmil could be suitable for bread making because these cultivars exhibited a 10 point $Glu-1$ score. However, Korean wheat cultivars should be introduced specific alleles in $Glu-3$ loci, including $Glu-A3b$ or $d$ and $Glu-B3b$, $d$, $f$ or $g$, to improve gluten strength related to increase bread loaf volume.

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