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00000cam a2200000Ka 4500 |
| 001 |
in00002785826 |
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20150922151342.0 |
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m fo d |
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cr unu|||||||| |
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121127s2012 txu obm 000 0 eng d |
| 035 |
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|a (OCoLC)ocn819447198
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| 035 |
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|a (OCoLC)819447198
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| 035 |
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|a (TxCM)http://hdl.handle.net/1969.1/ETD-TAMU-2012-08-11449
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| 040 |
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|a TXA
|c TXA
|d UtOrBLW
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| 049 |
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|a TXAM
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| 099 |
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|a 2012
|a Thesis
|a 1969.1/ETD-TAMU-2012-08-11449
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| 100 |
1 |
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|a Tuncil, Yunus.
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| 245 |
1 |
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|a Effects of deletions of high molecular weight glutenin subunit alleles on dough properties and wheat flour tortilla quality.
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| 264 |
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1 |
|a [College Station, Tex.] :
|b [Texas A&M University],
|c [2012]
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| 300 |
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|a 1 online resource.
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 500 |
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|a "Major Subject: Food Science and Technology"
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| 588 |
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|a Description from author supplied metadata (automated record created 2012-10-22 13:24:58).
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| 502 |
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|b Master of Science
|c Texas A&M University
|d 2012
|o http://hdl.handle.net/1969.1/ETD-TAMU-2012-08-11449
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| 504 |
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|a Includes bibliographical references.
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| 516 |
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|a Text (Thesis)
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3 |
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|a In wheat (Triticum aestivum L), high molecular weight glutenin subunits (HMW -GS) are synthesized by the loci Glu-A1, Glu-B1, and Glu-D1 on the long arm of group 1 chromosome, and their variants play a significant role in the functional properties of flour; hence dough properties and tortilla quality. This study was conducted to understand the effects of HMW-GS on dough properties and tortilla quality using 40 different wheat lines from two different locations; Texas Agrilife Experiment Station at McGregor, and at Castroville, Texas, in 2010. Wheat lines in which one or more of these loci were absent (deletion lines) and non-deletion lines were used. Flours were evaluated for insoluble polymeric protein (IPP) content and mixograph properties. Dough properties; compression force, stress relaxation test, and dough extensibility, were determined using a texture analyzer. Tortillas were produced by hot-pressed method and evaluated for physical properties and textural change during 16 days of storage. Flour from deletion lines had lower average IPP content (38.4%) than non-deletion lines (41.9%). Dough from deletion lines were more extensible (44.8 mm) and required lower equilibrium force from stress relaxation test (4.91 N) compared to non-deletion lines (34.2 mm, and 6.56 N, respectively). Deletion lines produced larger diameter tortillas (177 mm) than non-deletion lines (165 mm) and had lighter color (L* = 82.3) than tortillas from non-deletion lines (L* = 81.0). Most of the deletion lines interestingly produced tortillas with acceptable flexibility scores on day 16 of storage (>= 3.0). Flour IPP content (r = -0.57) and equilibrium force (r = -0.80) were negatively correlated with tortilla diameter, but positively correlated with 16 day flexibility scores (r = 0.72, and r = 0.68, respectively). In general, deletion at Glu-A1 or Glu-D1 or presence of 2+12 instead of 5+10 allelic pair at Glu-D1 locus produced large diameter tortillas, but with poor day 16 flexibility. However, combination of 7+9 at Glu-B1 locus with deletions at Glu-A1 or Glu-D1 or 2+12 at Glu-D1 consistently produced tortillas that had large diameter and retained good flexibility scores during 16 days of storage. The results indicate the presence of 7+9 at Glu-B1 may play a crucial role in selection of wheat varieties for tortilla making.
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| 500 |
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|a Electronic resource.
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| 650 |
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4 |
|a Major Food Science and Technology.
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| 653 |
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|a Deletions
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| 653 |
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|a High Molecular Weight Glutenin Subunits
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| 653 |
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|a Tortillas
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| 700 |
1 |
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|a Awika, Joseph M.,
|e thesis advisor.
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| 856 |
4 |
0 |
|u http://hdl.handle.net/1969.1/ETD-TAMU-2012-08-11449
|z Link to OAK Trust copy
|t 0
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| 994 |
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|a C0
|b TXA
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| 948 |
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|a cataloged
|b h
|c 2012/11/27
|d o
|e blrosas
|f 3:16:07 pm
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| 999 |
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|a MARS
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| 999 |
f |
f |
|s 6538c86a-e34f-3ea8-b85b-744327297e0e
|i 8f89f093-3dea-32b3-9b50-dbdb242000d2
|t 0
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| 952 |
f |
f |
|a Texas A&M University
|b College Station
|c Electronic Resources
|d Available Online
|t 0
|e 2012 Thesis 1969.1/ETD-TAMU-2012-08-11449
|h Other scheme
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| 998 |
f |
f |
|a 2012 Thesis 1969.1/ETD-TAMU-2012-08-11449
|t 0
|l Available Online
|