1. Mariann Rakszegi, László Láng, Zoltán Bedő Agricultural Research Institute of the HAS, Martonvásár, Hungary Importance of starch properties in quality oriented wheat breeding

2. Starch in practice Inert filler (?) Need of the processing industry - Japanese noodle - increase of water absorption (meat and paper industry) - source of carbohydrates - Resistance starch Starch is 65-70% of the dry weight of the kernel 20-30% of starch is amylose

3. Biosynthetic enzymes of starch LokuszKromoszómaWx-A17A Wx-D17D Wx-B14A Amilose/amilopectin ratio determines the end use of flour

4. Aims Studying diversity of starch propeties in 20 normal winter wheat genotypes (MV) Starch content (Polarimetric method) Amilose/amilopectin ratio (Megazyme) Starch damage (Chopin SDmatic) Starch viscosity (Rapid Visco Analyser)

5. Starch content SD 5% = 7,2

6. Frequency distribution of amylose content

7. Amylose content of the varieties SD 5% = 5,4

8. Viscosity (RVU) Time (min) Temperature (C) RVA curve - Water absorption - Final product quality - ability to form a gel - sample quality - ability to withstand heating - factor for processes

9. RVA pasting profiles of the varieties for flour and starch

10. RVA-derived pasting properties and starch damage of the varieties StarchFlour Min.-Max.MeanSDMin.-Max.MeanSD Viscosity at peak [cP] 3236-493240584672496-34363032293 Viscosity at hold [cP] 2420-392331674271540-1842165390 Viscosity final [cP] 4706-631055625263019-37763353212 Breakdown [cP] 659-1364891218850-18701380315 Pasting Temp. [ºC] 79.8-87.9584.51.8775.6-86.7842.9 Peak Time [min] 9.5-10.510.10.329-9.69.30.16 Setback [cP] 1897-276723952201479-19731700139 Starch damage (UCDc) ---10.5-20.516.172.3

11. Frequency distribution of final viscosity

12. Starch damage SD 5% = 2,3

13. Hierarchical Cluster Analysis for starch properties middle high low Starch damage

14. Summary Great variability of starch properties were found in case of winter wheat varieties There was a difference in variability of RVA results when flour or starch was measured, as proteins can influence results As differences in starch properties can be important for the processing industry, further studies will be carried out

15. This work is supported by the János Bolyai Fellowship EU FP-6 Healthgrain project Thanks for your attention