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Does Late Maturity Alpha-Amylase Impact Wheat Baking Quality?

Marcus Newberry1, Alexander B Zwart2, Alex Whan1

  • 1Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation, Canberra, ACT, Australia.

Frontiers in Plant Science
|September 25, 2018
PubMed
Summary

Late maturity alpha-amylase (LMA) in wheat does not negatively impact bread quality, despite causing low Falling Numbers (FN). This study found no significant correlation between LMA-related FN and key baking traits.

Keywords:
Falling Numberbakingend product qualitylate maturity alpha-amylasewheat

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Area of Science:

  • Agricultural Science
  • Plant Breeding
  • Food Science

Background:

  • Late maturity alpha-amylase (LMA) and pre-harvest sprouting (PHS) are grain quality defects linked to high alpha-amylase levels.
  • LMA is an emerging concern, potentially hindering the development of high-quality wheat varieties.
  • Elevated high pI TaAMY1 alpha-amylase in LMA-prone wheat lowers Falling Number (FN), leading to grain downgrading.

Purpose of the Study:

  • To investigate the impact of Late Maturity alpha-amylase (LMA) on bread baking quality.
  • To determine if the grain industry's assumption that low Falling Number (FN) equates to poor bread quality is valid for LMA.

Main Methods:

  • Evaluated LMA-prone wheat lines from a multi-parent advanced generation inter-cross (MAGIC) population grown across three sites.
  • Assessed LMA levels and various quality parameters, including oven spring, loaf volume, weight, slice characteristics, gas cell number, and crumb firmness.

Main Results:

  • No consistent or significant phenotypic correlation was observed between LMA-related Falling Number (FN) and bread baking quality traits.
  • This study provides the first compelling evidence that LMA has a limited impact on end-product baking functionality.

Conclusions:

  • The assumption that low Falling Number (FN) in LMA-prone wheat indicates poor bread quality is not supported by this research.
  • LMA should not automatically disqualify wheat lines from being considered for bread production based on current evidence.