Influence of puroindoline genotypes on grain characteristics, physico-chemical properties of flour and end-use quality of Korean wheats

Puroindoline genotypes, grain characteristics, physico-chemical properties of flour and end-use qualities of Korean wheat cultivars were evaluated to determine the influence of puroindolines genotypes and to provide on those characteristics. Nine Korean wheat cultivars carried Pina-D1a/Pinb-D1a, fourteen had Pina-D1a/Pinb-D1b, and three had Pina-D1b/Pinb-D1a. Pina-D1b/Pinb-D1a and Pina-D1a/Pinb-D1b genotypes showed significantly higher 1000-kernel weight and hardness index in grain characteristics, higher flour yield, average particle size, ash and protein content, SDS-sedimentation volume, water absorption and mixing time of mixograph, thickness of noodle dough sheet and lower values in lightness of flour and cookie diameter than Pina-D1a/Pinb-D1a genotype. The Pina-D1b/Pinb-D1a genotype showed significantly higher damaged starch content and water retention capacity than other genotypes. Hardness index of grain was positively correlated with flour yield and average particle size of flour. Those parameters were positively correlated with damaged starch, water retention capacity, SDS-sedimentation volume and water absorption of mixograph, and negatively correlated with lightness of wheat flour. In end-use qualities, thickness and lightness of noodle dough sheet and cookie diameter were correlated with hardness index, milling performances and physical properties. However, bread volume and texture of cooked noodles were not influenced by milling performances and physical properties.