Nap Hal, an Indian Landrace of Wheat, Contains Unique Genes for Better Biscuit Making Quality
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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
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