Polymorphism of wheat genes that determine qualitative properties in food products

Abstract

Aims. Control of wheat grain used for flour production is an important issue for high-quality bread, noodles, cakes and semi-frozen dough. Allelic variation of genes of high molecular weight glutenin (Glu-A1, Glu-B1, Glu-D1) and polyphenol oxidase (PPO) genes, presence of wheat-rye 1RS translocations effect on the quality of flour and determinate the optimal direction of their use. Methods. We employed the system of molecular markers based on PCR for detection alleles of genes and translocations. Results. Considerable heterogeneity of alleles in the source material which determine the quality properties of wheat in flour and food products made of flour (noodles and frozen products of dough) was found. A number of alleles with negative effect for the baking properties was identified in flour. But these alleles are desirable to make other products. Conclusions. The results of the study can be applied efficiently to identify genotypes of wheat that is used to make food products.

Keywords: Triticum aestivum L., flour, quality, PCR markers, food products.