Effects of T2BS.2RL Wheat‐Rye Translocation on Breadmaking Quality in Wheat

Abstract

Detrimental effects on hard wheat (Triticum aestivum L.) bread baking quality have been shown in previous studies on wheat‐rye translocations involving chromosome Group 1. A new wheat‐rye translation (T2BS.2RL, Hamlet), which contains a single dominant gene (H21) for Hessian fly [Mayetiòla destrúctor (Say)] resistance, should not affect wheat storage proteins found in chromosome Groups 1 and 6. The objective of this study was to determine if the T2BS.2RL translocation modifies milling and baking properties. Backcross4F4‐derived lines were grown in 1991 near Manhattan and Hutchinson, KS, in replicated plots. Grain from the 5 translocation lines and 11 nontranslocation lines were compared for several breadmaking quality traits. Test weight, flour yield, and kernel hardness were reduced in the translocation lines but could be overcome by selection. Mixograph‐mixing time and bake‐mixing time also were reduced, but the small differences would not adversely affect breadmaking quality. No significant differences were found for flour protein, mixograph mixing tolerance, loaf volume, and crumb grain score. However, statistically significant small improvements were found for flour color and water absorption. Overall, the translocation did not have a large effect (either positive or negative) on milling or baking quality.