Nap Hal, an Indian Landrace of Wheat, Contains Unique Genes for Better Biscuit Making Quality
Nap Hal, an Indian landrace of wheat, exhibited unique characteristics suitable for biscuit making quality. Double null trait at Glu-D1 locus in Nap Hal was associated with reduced gluten strength as reflected in low sedimentation volume (16.0 ml, 6 g test), lower Farinograph peak time (2.0 min) and lower tolerance (higher break down 140 BU) to mixing. PCR analysis of puroindoline genes showed the presence of both pinA and glycine type pinB associated with soft grain texture of wheat. This is the first report that Nap Hal contains unique combination of soft grain characteristics determined by puroindolines as well as low gluten strength determined by null alleles at Glu-D1 locus. The combination of both soft grain characteristics and weak gluten is useful in developing varieties suitable for biscuit making where the use of chemical improvers can be reduced.
Key wordsNap Hal landrace gluten strength biscuit puroindolines molecular markers
Unable to display preview. Download preview PDF.
- 1.MacRitchie F, Advances in cereal science and technology, Vol III (Y Pomeranz, Editor), American Association of Cereal Chemists, St Paul, MN (1980), pp 271–326.Google Scholar
- 5.Bietz JA, Shepherd KW & Walls JS, Cereal Chem, 52 (1975) 513.Google Scholar
- 7.AACC, Approved Methods of American Association of Cereal Chemists, 10th edition. The Association: St Paul, MN, USA (2000).Google Scholar
- 8.Dick JW & Quick JS, Cereal Chem, 60, (1983) 315.Google Scholar
- 9.Czuchajowska Z, Lin PY & Smolinski S, Cereal Chem, 73(3) (1996) 338.Google Scholar
- 14.Matuz J, Cereal Res Commun, 26 (1998) 203.Google Scholar
- 15.Finney PL, Gaines CS & Andrews LC, Cereal Foods World, 32 (1987) 313.Google Scholar
- 19.Greenwell P & Schofield JD, Cereal Chem, 63 (1986) 379.Google Scholar