Characterization of the end-use quality of soft wheat cultivars from the eastern and western US germplasm ?pools?

Abstract

Soft wheat (Triticum aestivum L.) improvement could be enhanced by the identification of germplasm with superior end-use quality traits. Due to the geographic and historical separation of eastern and western US soft wheat germplasm ‘pools’, genetic differences in end-use quality may exist among cultivars arising from these two pools. To identify such differences, 30 US soft wheat cultivars were evaluated in ‘head-to-head’ trials over 3 years in Washington state. Cultivars were classified as: eastern soft red winter (SRW), eastern soft white winter (ESWW), western soft white (WSWW) and western Club. These four soft wheat cultivar classifications clearly differed systematically for some of the quality traits examined. The Club wheat cultivar group had the highest flour yield and flour ash. The Club group also had the lowest mixograph dough water absorption. Milling score (which incorporates break flour yield) was highest for Club and ESWW. Eastern soft red and white wheat cultivar groups had lower flour ash and alkaline water retention capacity (AWRC) compared to the western Club and soft white wheats; ESWW had the lowest AWRC of any classification. Cookie diameter was greatest for the ESWW group, followed by the SRW and Club groups (which were not significantly different), and then by the WSWW group. Individual cultivars with exceptional quality traits were also identified. These results indicate that the four US soft wheat germplasm pools differ, and they may be valuable genetic resources for ‘inter-pool’ wheat improvement.