Striving for Stability in the Dough Mixing Quality of Spring Wheat under the Influence of Prolonged Heat and Drought
The effects of prolonged heat and drought stress and cool growing conditions on dough mixing quality traits of spring wheat (<i>Triticum aestivum</i> L.) were studied in fifty-six genotypes grown in 2017 and 2018 in southern Sweden. The mixing parameters evaluated by mixograph and the gl...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-10-01
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| Series: | Plants |
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| Online Access: | https://www.mdpi.com/2223-7747/11/19/2662 |
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| author | Sbatie Lama Marina Kuzmenkova Pernilla Vallenback Ramune Kuktaite |
| author_facet | Sbatie Lama Marina Kuzmenkova Pernilla Vallenback Ramune Kuktaite |
| author_sort | Sbatie Lama |
| collection | DOAJ |
| description | The effects of prolonged heat and drought stress and cool growing conditions on dough mixing quality traits of spring wheat (<i>Triticum aestivum</i> L.) were studied in fifty-six genotypes grown in 2017 and 2018 in southern Sweden. The mixing parameters evaluated by mixograph and the gluten protein characteristics studied by size exclusion high-performance liquid chromatography (SE-HPLC) in dough were compared between the two growing seasons which were very different in length, temperature and precipitation. The genotypes varying in gluten strength between the growing seasons (≤5%, ≤12%, and ≤17%) from three groups (stable (S), moderately stable (MS), and of varying stability (VS)) were studied. The results indicate that most of the mixing parameters were more strongly impacted by the interaction between the group, genotype, and year than by their individual contribution. The excessive prolonged heat and drought did not impact the buildup and mixing time expressed as peak time and time 1–2. The gluten polymeric proteins (unextractable, %UPP; total unextractable, TOTU) and large unextractable monomeric proteins (%LUMP) were closely associated with buildup and water absorption in dough. Major significant differences were found in the dough mixing parameters between the years within each group. In Groups S and MS, the majority of genotypes showed the smallest variation in the dough mixing parameters responsible for the gluten strength and dough development between the years. The mixing parameters such as time 1–2, buildup, and peak time (which were not affected by prolonged heat and drought stress) together with the selected gluten protein parameters (%UPP, TOTU, and %LUMP) are essential components to be used in future screening of dough mixing quality in wheat in severe growing environments. |
| first_indexed | 2024-03-09T21:16:50Z |
| format | Article |
| id | doaj.art-503150de4d7141fe9b8033c346109960 |
| institution | Directory Open Access Journal |
| issn | 2223-7747 |
| language | English |
| last_indexed | 2024-03-09T21:16:50Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Plants |
| spelling | doaj.art-503150de4d7141fe9b8033c3461099602023-11-23T21:31:13ZengMDPI AGPlants2223-77472022-10-011119266210.3390/plants11192662Striving for Stability in the Dough Mixing Quality of Spring Wheat under the Influence of Prolonged Heat and DroughtSbatie Lama0Marina Kuzmenkova1Pernilla Vallenback2Ramune Kuktaite3Department of Plant Breeding, Swedish University of Agricultural Sciences (Alnarp), SE-234 22 Lomma, SwedenDepartment of Plant Breeding, Swedish University of Agricultural Sciences (Alnarp), SE-234 22 Lomma, SwedenLantmännen Lantbruk, SE-26831 Svalöv, SwedenDepartment of Plant Breeding, Swedish University of Agricultural Sciences (Alnarp), SE-234 22 Lomma, SwedenThe effects of prolonged heat and drought stress and cool growing conditions on dough mixing quality traits of spring wheat (<i>Triticum aestivum</i> L.) were studied in fifty-six genotypes grown in 2017 and 2018 in southern Sweden. The mixing parameters evaluated by mixograph and the gluten protein characteristics studied by size exclusion high-performance liquid chromatography (SE-HPLC) in dough were compared between the two growing seasons which were very different in length, temperature and precipitation. The genotypes varying in gluten strength between the growing seasons (≤5%, ≤12%, and ≤17%) from three groups (stable (S), moderately stable (MS), and of varying stability (VS)) were studied. The results indicate that most of the mixing parameters were more strongly impacted by the interaction between the group, genotype, and year than by their individual contribution. The excessive prolonged heat and drought did not impact the buildup and mixing time expressed as peak time and time 1–2. The gluten polymeric proteins (unextractable, %UPP; total unextractable, TOTU) and large unextractable monomeric proteins (%LUMP) were closely associated with buildup and water absorption in dough. Major significant differences were found in the dough mixing parameters between the years within each group. In Groups S and MS, the majority of genotypes showed the smallest variation in the dough mixing parameters responsible for the gluten strength and dough development between the years. The mixing parameters such as time 1–2, buildup, and peak time (which were not affected by prolonged heat and drought stress) together with the selected gluten protein parameters (%UPP, TOTU, and %LUMP) are essential components to be used in future screening of dough mixing quality in wheat in severe growing environments.https://www.mdpi.com/2223-7747/11/19/2662mixing qualitywheat plantgluten polymers and monomersdough mixing time |
| spellingShingle | Sbatie Lama Marina Kuzmenkova Pernilla Vallenback Ramune Kuktaite Striving for Stability in the Dough Mixing Quality of Spring Wheat under the Influence of Prolonged Heat and Drought Plants mixing quality wheat plant gluten polymers and monomers dough mixing time |
| title | Striving for Stability in the Dough Mixing Quality of Spring Wheat under the Influence of Prolonged Heat and Drought |
| title_full | Striving for Stability in the Dough Mixing Quality of Spring Wheat under the Influence of Prolonged Heat and Drought |
| title_fullStr | Striving for Stability in the Dough Mixing Quality of Spring Wheat under the Influence of Prolonged Heat and Drought |
| title_full_unstemmed | Striving for Stability in the Dough Mixing Quality of Spring Wheat under the Influence of Prolonged Heat and Drought |
| title_short | Striving for Stability in the Dough Mixing Quality of Spring Wheat under the Influence of Prolonged Heat and Drought |
| title_sort | striving for stability in the dough mixing quality of spring wheat under the influence of prolonged heat and drought |
| topic | mixing quality wheat plant gluten polymers and monomers dough mixing time |
| url | https://www.mdpi.com/2223-7747/11/19/2662 |
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