The Effects of Hardness Allele Pinb-D1b on the Flour Quality of Wheat for Japanese White Salty Noodles

Abstract

We studied the effects of hardness allele Pinb-D1b on the flour quality characters for Japanese white salty noodles. With 110 doubled haploid lines derived from ‘Chugoku 140’ (hard,Pinb-D1b )בChikugoizumi’ (soft, Pinb-D1a), Pinb-D1b hard lines were found to have larger L* and a* of 60% flour colour, and smaller RVA breakdown than those of Pinb-D1a soft lines in addition to the higher flour yield, and larger average flour particle size. The Pinb-D1b allele is thus regarded to effectively improve milling efficiency and flour brightness. The inferior flour viscosity of Pinb-D1b lines is compensated for by introducing waxy allele(s) to increase viscosity by lowering amylose content.