Wu et al. [51] found that the moisture-retention capacity of composite phosphate contributed to the full hydration and swelling of gluten protein, which subsequently enhanced the gluten network, dough stability, viscoelasticity and cooking resistance of noodles.
Furthermore, pasta produced with semolina containing a higher amylose content shows good cooking resistance and firmness, satisfying consumer preferences [ 23].
They were added to the diets to mimic the condition of starches consumed in foods by humans as cooking decreases resistance to amylolysis (24).
In addition to its high yield, early maturity and disease resistance, it had excellent cooking quality, matching that of the best varieties available.
Figure 1 The gene/QTL pyramiding scheme used to generate the high-yield pseudo-BC BIL'PinK + 4' line exhibiting submergence tolerance ( Sub1A-C ), bacterial leaf blight resistance ( Xa21, xa5 ), rice blast resistance ( qBL1 and qBL11 ), brown planthopper resistance ( qBph3 and TPS ) and desired cooking qualities ( Wx, SSIIa, Os2AP ).
The improved lines have desirable Basmati grain and cooking quality characteristics, in tandem with inbuilt resistance to BB, blast and ShB, and yield on a par with 'Improved Pusa Basmati 1'.
The first pyramid line, HM821, gained Jasmine-like physical, fragrant and cooking qualities with enhanced submergence tolerance and BPH resistance (Fig. 2).
Marker-assisted backcross breeding (MABB) coupled with phenotypic selection for agronomic, grain and cooking quality traits has been used to incorporate BB resistance genes xa13 and Xa21 into 'Pusa Basmati 1' (Joseph et al. 2004).
The effort culminated in the development of an improved variety which possessed yield, morphological traits and grain and cooking quality identical to SM as well as a high level of resistance against BB disease.
One of the most important limitations in transferring disease resistance from other sources is the impairment of grain and cooking quality traits, which are unique to Basmati rice.
However, the delayed application of marker-assisted background selection has been favourable in retaining the recombinants possessing the ShB resistance QTL qSBR11-1 without compromising either agronomic performance or Basmati-type grain and cooking quality characteristics.
