Gluten Strength Research Articles

Exploring the End-Use Quality Potential of a Collection of Spanish Bread Wheat Landraces.

Modern plant-breeding practices have narrowed the genetic base of wheat, such that there is a need to introduce new germplasms with underexploited diversity into breeding programs. Wheat landraces are a very valuable resource when searching for genetic variation, which not only possess increased adaptability, but also quality-related traits. Several studies have shown a wide genetic diversity in Spanish wheat landraces compared to other germplasm collections; therefore, the main objective of this study is to analyze the variability in a collection of 189 landraces from the Spanish National Plant Genetic Resources Centre (Centro de Recursos Fitogenéticos, CRF-INIA, Alcalá de Henares), in relation to end-use quality traits. We characterized the whole collection for high-molecular-weight glutenin and puroindoline allelic composition, and for gluten strength. In addition, grain protein content, grains per spike, and thousand kernel weight were evaluated in samples from four-year field trials. The relationship between glutenin composition and quality was evaluated, and some alleles strongly associated with high quality were identified in the collection, some of them specific for Iberian landraces. The results also show the presence of novel variability within high-molecular-weight glutenin and puroindolines, which needs to be characterized further in order to assess its influence on wheat quality. In addition, a set of landraces showing outstanding values for gluten quality and a good agronomic performance was selected for testing in field trials in order to evaluate the suitability of their direct use in cropping systems.

Evaluation of standard physico‐chemical and rheological parameters in predicting bread‐making quality of durum wheat (Triticum turgidum L. ssp. durum [Desf.] Husn.)

SummaryThe efficacy of empirical rheological methodology for modern Triticum aestivum L. in predicting bread‐making quality in Triticum turgidum L. ssp. durum is warranting of attention. The present study was aimed at providing a comparative evaluation of an array of standard rheological tests in predicting bread quality in three modern cultivars (Core, Sant’Agata and Simeto) and three durum wheat landraces (Ruscìa, Timilìa and Tumminia SG3). Gluten strength, alveograph dough strength and tenacity/extensibility ratio, farinograph stability and mixograph peak dough height and overall score, were significantly higher in the modern cultivars, and distinctive in accounting for the variance between modern and old genotypes, using principal component analysis. Quality bread‐making parameters, including bread volume, height and specific volume, were significantly higher in the durum wheat landraces. Standard rheological parameters were ineffective in predicting bread quality, necessitating the requisite in redefining rheological parameters to meet the increasing interest in heritage durum wheat genotypes for bread‐making.

Evaluating technological quality of cultivated Triticum species, interspecific, and intergeneric hybrids for wheat-based products and breeding programs

Wheat genotypes such as landraces, old cultivars, wheat species, intergeneric and interspecific wheat hybrids from the gene pools nowadays offer an alternative for new wheat products and breeding programs. The present study was carried out to evaluate the grain technological quality parameters in those kinds of wheat species and hybrids under rainfed and irrigated conditions. The results of the study showed that the neglected wheat species, Triticum petropavlovskyi having the highest sedimentation index (SI), swelling index of glutenin (SIG), macro sodium dodecyl sulfate (MSDS), and Zeleny sedimentation (ZSED) values (4.9 and 4.8; 4.7 and 4.4; 77.3 and 71.0 ml; 51.0 and 44.7 ml, respectively) in rainfed and irrigated conditions, and as well as the GlutoPeak aggregation energy (AGGEN), gluten rheological index (GRI), torque before maximum (AM) values under rainfed conditions (1589.2 cm2, 68.1 and 43.0 GPU, respectively) had remarkable high gluten strength. Among the species, Triticum ispahanicum had the highest MSDS, SI, AM, and GRI values in rainfed and irrigated conditions (48.3 and 39.3 ml; 3.0 and 2.6; 37.3 and 25.7 GPU; 56.5 and 37.7, respectively). Aegilotriticum, Triticum sphaerococcum, Triticum dicoccum had also strong gluten quality. Triticum aestivum cv. Köse 220/39 possessed better gluten quality than other old cultivars and a landrace. All those genotypes can be suggested for bread-making. On the other hand, Triticum compactum and Triticum monococcum with their weak gluten strength and soft endosperm texture could be used in soft biscuit wheat breeding programs.

Influence of wheat conditioning duration on the technological qualities of flour

Wheat is amongst the most consumed cereals in the world. Triticum aestivum is the most produced and consumed species of wheat in the form of refined flours, a result of grinding and sifting the grain. To obtain a lighter form of flour with fewer bran flakes, water is added to the wheat grains. The added water conditions the wheat grains by adjusting humidity, thus making the endosperm more friable and the bran more malleable. This study aimed to analyze the influence of the duration of wheat conditioning on the resulting flour’s technological characteristics, using time periods of 13, 15, 17, 19, and 21 hours. The extraction rates, color, ash, humidity, gluten, falling number, and alveography of each flour sample were analyzed. The acquired results exhibit an insignificant difference (p ≤ 0.05) in flours with different conditioning times for gluten, falling number, color (L*), ash content, and humidity. However, there was a significant difference (p ≤0.05) in extraction rate, gluten strength (W), as well as in tenacity and the extensibility ratio (P/L). Thus, 17 hours was discovered as the best conditioning durations, although a 13-hour conditioning could be used by companies who believe that the benefits outweigh the costs.

Applicability of Waxy Wheat Variety for Improving the Quality of Noodle and Steamed Bread

Waxy wheat variety Jinuo116 is one novel type for its special starch properties bred by Crop Research Institute of SAAS (Shandong Academy of Agricultural Sciences) and released by Shandong Province. In order to fully interpret the improvement effect of waxy cultivar Jinuo116, the main food such as dry noodles, quick-frozen noodles and steamed bread were prepared by mixing Jinuo116 flour with different fine flour and whole meal flour, and its improving adaptability was conducted. The quality stability of Jinuo116 planted in six ecological zones had been analyzed firstly, the variable coefficient of grain hardness and protein content were lower 5.0%, wet gluten content was 10.82%. For starch pasting properties, the variable coefficient of peak time was only 1.51%, other pasting properties were all lower 7.59%. For dough properties, the variable coefficient of water absorption was very low (only 0.68%), while that of stability time, weakness and Farinograph Quality Index were 22.82%, 12.80% and 17.95%, respectively. These showed that Jinuo116 had stable grain characteristics, dough rheological properties and starch gelatinization. Then the quality of noodles and steamed bread of mixing flour was identified by blending Jinuo116 flour into non-waxy wheat flour such as Jimai22, Jimai229, Jimai44 and Jizimai1, and showed that Jinuo116 flour could greatly improve the viscoelasticity and smoothness of dry noodles and quick-frozen noodles, and the appending proportions were changed based on the different gluten strength of non-waxy varieties, and the range of blending ratio was from 20% to 40%. While considering the integrated qualities of noodles, the appropriate ratio should be controlled at about 30%. Quality characteristics such as hardness, viscoelasticity, smoothness of noodles made of purple whole meal flour had been improved obviously, and the noodles had better taste quality, so the suitable proportion of flour blending was 20%. The internal structure, toughness and viscosity of steamed bread made of purple whole meal flour were improved markedly, and the best internal quality characteristics were got when the adding proportion was 20%. For its good quality properties especially the outstanding starch characteristics, Jinuo116 flour could be used as blending flour to improve the food quality made of non-waxy wheat.

NGS-based multiplex assay of trait-linked molecular markers revealed the genetic diversity of Iranian bread wheat landraces and cultivars

NGS-based multiplex assay has accomplished a valuable status as a means of high throughput research, rapid screening functional markers in wheat breeding programs. Accordingly, we applied a total of 42 locus-specific markers from Indel and SNP-mediated categorisations coupled with the agronomic important genes or quantitative trait loci (QTL) in bread wheat. The amplicons were analysed by an Ion Torrent Proton Sequencer. Then, an allele detection custom pipeline was applied to process the genotype of a total of 99 Iranian cultivars and 270 landraces. On the whole, 29 markers were positively incorporated and achieved 100% SNP call rates. Assessment of sequence-tagged site (STS) and competitive allele-specific PCR (KASP) markers concerning the same loci confirmed the genotype calls of all markers altogether. It was revealed that the Iranian cultivars and landraces supply a rich genetic resource capable of resisting Hessian fly, leaf rust, fusarium head blight, adult plant leaf diseases, stem rust, wheat soilborne mosaic virus, wheat streak mosaic, pre-harvest sprouting, high grain protein, and gluten strength traits. This finding can be developed to improve and enrich bread wheat. Further, it is advocated that NGS-based multiplex assay can be a promising approach for high throughput in examining trait-linked markers in wheat germplasm collections.

Influence of wheat flour substitution with potato pulp on dough rheology, microstructure and noodle quality

SummaryThe effects of potato pulp (0–40%) on dough rheology and microstructures, as well as noodle quality, were investigated in this study. Substitution of wheat flour with potato pulp led to a decrease in β‐sheet content, an increase in α‐helix and unordered content for protein in dough, as well as a drop of the storage and loss modulus, which was mainly caused by the weakening of dough gluten strength. Scanning electron microscopy confirmed that the gluten–starch network could no longer to be observed for the formulated dough containing 30–40% potato pulp. Structural damage of dough induced the increases in optimal cooking time, cooking loss and adhesiveness, and a decrease in cohesiveness of cooked noodles. However, the samples with 20% potato pulp addition showed higher values in water absorption, hardness, springiness and chewiness, indicating that noodles with potato pulp content below 20% were acceptable.

Pro-Inflammatory Effect of Gliadins and Glutenins Extracted from Different Wheat Cultivars on an In Vitro 3D Intestinal Epithelium Model.

There is a need to assess the relationship between improved rheological properties and the immunogenic potential of wheat proteins. The present study aimed to investigate the in vitro effects of total protein extracts from three modern and two landrace Triticum aestivum commercial flour mixes, with significant differences in gluten strength (GS), on cell lines. Cytotoxicity and innate immune responses induced by wheat proteins were investigated using Caco-2 monocultures, two dimensional (2D) Caco-2/U937 co-cultures, and three dimensional (3D) co-cultures simulating the intestinal mucosa with Caco-2 epithelial cells situated above an extra-cellular matrix containing U937 monocytes and L929 fibroblasts. Modern wheat proteins, with increased GS, significantly reduced Caco-2 cell proliferation and vitality in monoculture and 2D co-cultures than landrace proteins. Modern wheat proteins also augmented Caco-2 monolayer disruption and tight junction protein, occludin, redistribution in 3D co-cultures. Release of interleukin-8 into the cell medium and increased U937 monocyte migration in both 2D and 3D co-cultures were similarly apparent. Immuno-activation of migrating U937 cells was evidenced from cluster of differentiation 14 (CD14) staining and CD11b-related differentiation into macrophages. The modern wheat proteins, with gluten polymorphism relatedness and increased GS, were shown to be more cytotoxic and immunogenic than the landrace wheat proteins.

Nutritional and rheological evaluation of blends based on ora-pro-nóbis (Pereskia aculeata Miller) and wheat flour

This work aimed to evaluate the nutritional and rheological quality of ora-pro-nobis flour (OPNF) and its influence on the replacement of wheat flour (WF), through the analysis of physicochemical parameters, determination of phenolic compounds, antioxidant activity and rheological analyzes of wheat flour and mixtures with 10 to 30% OPNF. Flour blends with 10%, 20% and 30% of OPNF in substitution of WF in flour base were evaluated. The OPNF showed higher values of lipids (2.87%), proteins (18.29%), fibers (44.13%), ash (11.19%), minerals (Ca, Mg, K, Na, Fe and Zn), beta-carotene (71.37 µg 100 g-1), lycopene (25.02 µg 100 g-1), total chlorophyll (24.40 µg 100 g-1), ABTS radical-scavenging capacity (15.02 μmol Trolox eq. g-1) and DPPH (IC 50 = 33.30 μmol mL-1 extract) in relation to WF. The flour blends with 10%, 20% and 30% of OPNF showed a higher nutritional value and antioxidant activity proportional to the increase on OPNF concentration. The increasing on the concentration of OPNF in flour blends reduced the values of the gluten strength (P), tenacity (W), extensibility (L), water absorption and falling number. Moreover, it increased the values of dough development time, dough stability and water absorption. The results of rheological analyzes indicate that flour blends of OPNF (10%, 20% and 30%) with WF have characteristics suitable for use in biscuits, baked cakes and breads. The data from this study demonstrate the nutritional value and technological potential of OPNF for the development of food products.

Development of a new bread type supplemented iron and folic acid– Chemical and technological characterization

Bread is a staple food prepared by baking a dough of flour and water. The virtually infinite combinations of different flours and differing proportions of ingredients has resulted in the wide variety of types, shapes, sizes, and textures available around the world. Considering the worldwide consume of this staple food, this study aimed to develop and assess the chemical and technological characteristics of a new biofortified blend, containing wheat, locust bean flours, iron and folic acid (applied in the form of powder or microcapsules), for the production of bread with nutritional and prophylactic characteristics for human health. Besides bread wheat properties for baking, locust wheat flours was added to the blend in a small amount (0.5%) to increase water absorbance through its polar amino groups of proteins, whereas folic acid and iron inclusion considered the human needs on a daily basis. An 85.89- and 3.93-fold increases for folic acid and iron was carried out through fortification. It was found that, relatively to wheat flour T65, the contents of some minerals (Ca, K, Si), fatty acids (C16:0, C16:1, C18:0, C18:1; C20:1) and sugars (raffinose, sucrose, glucose and fructose) were significantly higher in locust bean flour. Upon blends iron and folic acid fortification, toughness, deformation work / gluten strength and the elasticity index prevailed when powder was used, whereas minimum values were obtained for ash, toughness and gluten strength in the standard blend. Moreover, significant differences were not found for fatty acids. In bread biofortified with folic and iron in the form of powder, all fatty acids (excepting C18:2 and C18:3) prevailed, but lower values were found for sugars and total soluble solids. Moreover, breads height, weight, specific volume remained higher in standard bread, but upon application of benzoic acid or methyl 4-hydroxybenzoate lower shelf life values were found. Although from a hedonic perspective, consumers preferred the standard bread, the biofortified blend revealed a high-quality index suitable for development of a functional staple food incorporating iron and folic acid (in the form of powder or microcapsules). Nevertheless, folic acid as proved to be highly labile during baking, but incorporation of microcapsules slightly limited this degradation. Considering the shelf life of the biofortified bread, pulverization with methyl p-hydroxybenzoate seemed to be the most effective additive.

Nutritional and technological assessment of durum wheat-faba bean enriched flours, and sensory quality of developed composite bread.

Faba beans are acknowledged as a good source of proteins, minerals, fibers, vitamins and antioxidants. A blending study was undertaken in order to prepare naturally bread from enriched flours with added nutritional value, mainly in terms of Iron and proteins. Enriched flours were prepared with varied levels (25, 30, 35 and 40%) of whole faba bean flour to assess the effects of this substitution on their nutritional and technological properties. Then, whole durum wheat bread (regular) and enriched bread at 40% substitution level (composite bread) were prepared and subjected to sensory evaluation. The substitution level of composite bread was selected on the basis of Iron and proteins contents and technological results of the flour blends. Nutritionally, except for moisture, fibers, fat, zinc and sodium values, significant (p < 0.05) increases were showed in ash, proteins, minerals, total phenolic compounds, condensed tannins, total flavonoids and anti-radical activity values. Technologically, significant (p < 0.05) decreases were recorded for lightness and whiteness index. The gluten strength value revealed a significant (p < 0.05) decrease as whole faba bean flour was added. On the sensory level, the level of substitution (40%) chosen for the manufacture of composite bread resulted in acceptable bread by consumers. Moreover, composite bread was most preferred in aroma as it imparts a feeling of satiety. The observed nutritional improvements could be useful for malnourished people, including those having Iron and proteins deficiencies. Technologically, the observed changes didn’t present limitations since composite bread was accepted by consumers even at 40% substitution level. Besides, the slight preference of composite bread aroma might encourage its consumption by consumers. Also, its promotion of satiety is important for gluten sensitivity sufferers. Our results suggested that 40% is the appropriate ratio to increase, at the same time, Iron and proteins contents of enriched flours as well as their overall nutritional quality. Also it was possible to produce natural composite bread at this level (40%) while maintaining adequate technological and sensory quality.

Gluten development and water distribution in bread dough influenced by bran components and glucose oxidase

The influences of bran components and glucose oxidase on the gluten development and water distribution in bread dough were investigated. Two major bran components, such as cellulose and arabinoxylan (AX), were included in the dough formula, and exogenous ferulic acid (FA) was also added together with AX. GOX was included in both straight grade flour (SGF) dough and bran components containing dough. Bran components reduced the dough density and interfered protein polymerization in bread dough. AX caused more deterioration in gluten development than cellulose owing to its higher water competing ability with gluten. Inclusion of free FA induced a weaker gluten network probably because of its accelerating effect of dough breakdown. Moreover, GOX improved dough porosity and increased dough development time and stability. GOX stabilized protein secondary structure by increasing α-helix and β-sheet conformation and enhanced water availability to gluten by promoting the proportion of less-tightly bound water. Cellulose resulted in smaller enhancement of dough strength after GOX addition, for instance, half of the increase in dough stability compared to AX. Briefly, AX showed more interference with gluten formation than cellulose. Although the function was disturbed in bran component containing dough, GOX still improved the strength and structure of gluten.

Registration of ‘Hilliard’ wheat

Abstract‘Hilliard’ (Reg. no. CV‐1163, PI 676271), a soft red winter (SRW) wheat (Triticum aestivum L.) developed and tested as VA11W‐108 by the Virginia Agricultural Experiment Station, was released in March 2015. Hilliard was derived from the cross ‘25R47’/‘Jamestown’. Hilliard is widely adapted, from Texas to Ontario, Canada, and provides producers with a mid‐season, medium height, awned, semi‐dwarf (Rht2) cultivar that has very high yield potential, good straw strength, and intermediate grain volume weight and quality. It expresses moderate to high levels of resistance to most diseases prevalent in the eastern United States and Ontario. In the 2016–2018 USDA‐ARS Uniform SRW Wheat nurseries, Hilliard ranked first in grain yield in the southern nursery across all 3 yr (5,147–5,758 kg ha−1). In the uniform eastern nursery, it ranked first for grain yield in 2016 (6,159 kg ha−1) and 2017 (5,633 kg ha−1) and second in 2018 (5,515 kg ha−1). Grain volume weights of Hilliard were similar to overall trial averages in the uniform southern (73.4–75.2 kg hl−1) and eastern (70–75.8 kg hl−1) nurseries. Hilliard has soft grain texture with flour softness equivalent values varying from 58.1 to 61.7 g 100 g−1. Straight grade flour yields on a Quadrumat Senior mill varied from 66.8 to 68.4 g kg−1. Flour protein concentration varied from 7.0 to 9.1 g 100 g−1 and gluten strength from 108 to 128 g 100 g−1, as measured by lactic acid solvent retention capacity. Cookie spread diameter varied from 18.3 to 18.6 cm.

Bread making possibility of Algerian durum wheat (Triticum turgidum L. var.durum) varieties

Actually, gluten strenght, yellow pigment content and protein quality paly an axial role in durum wheat selection. In order to characterize the baking quality of Algerian germplasm, we used eighteen (18) local and improved durum wheats cultivars. The present study showed the presence of significant differences within our genetic resources for several traits. SDS sedimentation test results suggested that, Ofanto, Bidi17, Mexicali, Saoura were classified in the same rank as Marzak, which are considered the best cultivars, with a very high gluten strength and a top score(8)revealed by a mixoragraphy test, these varieties are important for bread making. Yellow pigments analysis showed that, Saoura, Oued Elbared and Waha presented a high yellow pigment content than the check Louiza known for its high yellow index. These results are very motivating to be used in Algerian selection program.

B28×Kunduru-1149 Resiproklu Melez Popülasyonundan Elde Edilen F5 Bireylerinin Fonksiyonel Markörlerle Değerlendirilmesi

In the study, B28 and Kunduru-1149 durum wheat genotypes were crossed as reciprocal in 2012-2013 cropping season. 13 (B28/Kunduru-1149 and Kunduru-1149/B28) reciprocal crosses were obtained and were used as materials at F5 stage. The cross combinations and the parents were screened with 10 DNA markers to determine alleles of gluten strength (Bx7OE), Yellow rust (Sun104, Xgwm18, Xwgp115 and Xgwm47), stem rust (Sun209 and Sun479), high protein ratio (UHW89), powdery mildew (Xgwm66) and leaf rust (Xgwm130). In the study, the average polymorphism information content (PIC) was calculated as 0.98 and the lowest PIC value was obtained from Xwgp115 marker with 0.96, while the rest of the markers had 0.99 PIC values. Stem rust resistance allele Sr49 was detected in B28/Kunduru-1149_F5_4 (Sun479) and B28/Kunduru-1149_F5_1 (Sun209) genotypes. One of the yellow rust resistance alleles Yr15 (Xgwm18) was detected in B28/Kunduru-1149_F5_2 and B28/Kunduru-1149_F5_3 genotypes, while Yr51 (Sun104) was identified in B28/Kunduru-1149_F5_3, B28/Kunduru-1149_F5_6, B28/Kunduru-1149_F5_7, Kunduru-1149/B28_F5_2 and Kunduru-1149/B28_F5_6 genotypes. A dendrogram was created to determine kinship of the individuals with the parents. The highest genetic similarity was observed between B28 / Kunduru-1149_F5_6 and Kunduru-1149 / B28_F5_2 genotypes with 0.714, while the most diverse ones were Kunduru-1149 and B28/Kunduru_F5_7 with 0.10.

The interrelationships between wheat quality, composition, and dough rheology for a range of Western Canadian wheat cultivars

AbstractBackground and objectivesThe overall goal of this research was to understand the interrelationships between wheat quality, grain and flour composition, and dough rheology for a range of commercially grown Canadian wheat (Triticum aestivum L.) cultivars (×25) within different wheat market classes.FindingsCultivar type varied in proximate analyses, which directly impacted dough handling parameters. Micro‐doughLAB absorption was positively correlated with protein content, grain hardness, wet gluten, and dry gluten content, and was negatively correlated with the gluten performance index. Strong and significant correlation was found between gluten properties, flour composition, and dough strength measurements.ConclusionsProtein and gluten properties, in particular, significantly impacted dough strength measurements. Cultivars displaying stronger gluten strengths may result in dough with better dough handling properties.Significance and noveltyThe study provides useful information about 25 commercially grown Western Canadian wheat cultivars with a range of gluten strength, and their relation to their glutenin and gliadin subunit composition, and dough handling properties.

Endogenous arabinoxylans variability in refined wheat flour and its relationship with quality traits

Arabinoxylans (AXs) are the major dietary fiber (DF) component in wheat and their consumption has been associated with several health benefits. Genetic improvement of the AX in refined wheat flour could be a good solution to improve the DF daily consumption while maintaining the flour desirable quality. In this study, 193 common wheat lines were analyzed for their AX content in refined flour and end-use quality. Wide variation in both the total arabinoxylan (TOT-AX) (10.8–16.5 mg/g) and water-extractable arabinoxylan (WE-AX) (3.2–7.6 mg/g) was identified and, in both cases, the genotype had the greatest impact on the observed phenotypes. Variation in the endogenous AX fractions appeared to have a moderate effect on wheat quality. The WE-AX, specifically, were positively correlated with gluten strength (r = 0.11 to 0.32) and bread loaf volume (r = 0.16), whereas the TOT-AX were negatively correlated with dough extensibility (r = −0.11) and bread making quality (r = −0.11). Overall, results of this study show that the genetic improvement of grain AX is feasible and that the AXs present in refined flour do not dramatically alter wheat quality indicating that it is possible to select varieties with high AX endosperm content end desired end-use quality.

Grain quality variations from year to year among the Chinese genotypes

Under the random effect of year, the correct evaluation of varieties is the basis for the producing of high-quality wheat. In this study, 11 winter wheat varieties mainly cultivated in the North Yellow and Huai Valley of China were grown from 2011 to 2014 to investigate the effects of genotype, year, and their interaction on 15 major bread-making quality traits as well as the relationships between quality parameters, reliability, and suitability of the genotypes. We found that protein content, wet gluten content, sedimentation volume, test weight, and falling number were mostly influenced by the year. Annual variations in the relationships between quality traits differed considerably. Correlation coefficients between gluten index and both maximum resistance and dough stability (r = 0.68 to 0.88) were significant over the three growing seasons. A high intra-class correlation coefficient for gluten index (0.74) was observed. Gluten index is a reliable early-generation predictor of gluten strength. Bidimensional clustering analysis and heatmap are useful for suitability analysis of high-quality wheat. Safety-first indices can be useful to plant breeders for reliability analyses of high-quality genotypes, and only one genotype was screened out. The considerable effects of year were demonstrated, suggesting that the reliability of quality genotypes should be improved in the North Yellow and Huai Valley of China.

Physicochemical and rheological properties of the derivatives of Ningmai 9 wheat and their relationship with sugar-snap cookie diameter

In recent years, the annual demand for soft wheat in China has exceeded six million metric tons. The development of soft wheat is an important objective in the Yangtze River Basin winter wheat region in China. Ningmai 9 is a soft wheat cultivar widely used as a parent in the soft red winter wheat breeding program. However, the physicochemical and rheological properties of Ningmai 9 and its derivatives remain unknown. In this study, Ningmai 9 and its thirty-one derivatives were grown in Nanjing in Jiangsu Province in two successive cropping seasons from 2015 to 2017. The kernel samples were analyzed for milling quality, solvent retention capacity (SRC), alveograph parameters, and sugar-snap cookie diameter. The flour protein content was not significantly associated with any other quality trait. P, L, P/L (the ratio of tenacity to extensibility), alveograph deformation work (W), and four types of SRC were significantly correlated with sugar-snap cookie diameter. Compared to Ningmai 9, seven wheat genotypes had relatively better cookie quality and lower SRC and P values. A multiple regression model with water SRC (WSRC) as a variable explained 72.5% of the total variation in cookie diameter. These results suggest that decreasing SRC and gluten strength is the key to improving soft wheat breeding programs.

Diverse Wheat-Alien Introgression Lines as a Basis for Durable Resistance and Quality Characteristics in Bread Wheat.

Wheat productivity has been significantly improved worldwide through the incorporation of novel genes from various gene pools, not least from wild relatives of wheat, into the commonly cultivated bread and durum wheat. Here, we present and summarize results obtained from a diverse set of wheat-alien introgression lines with mainly introgressions of rye, but also of Leymus spp. and Thinopyrum junceiforme into bread-wheat (Triticum aestivum L.). From this material, lines carrying 2RL were found with good agronomic performance and multiple resistance not least towards several races of powdery mildew. A novel resistance gene, one of few showing resistance towards all today identified stem rust races, designated Sr59, was also found originating from 2RL. Lines with multiple introgressions from 4R, 5R, and 6R were found resistant towards the majority of the stripe rust races known today. Due to lack of agricultural adaptation in these lines, transfer of useful genes into more adapted wheat material is a necessity, work which is also in progress through crosses with the CSph1b mutant, to be able to only transfer small chromosome segments that carry the target gene. Furthermore, resistance towards Russian wheat aphid was found in lines having a substitution of 1R (1D) and translocations of 3DL.3RS and 5AL.5RS. The rye chromosomes 1R, 2R, and 6R were found responsible for resistance towards the Syrian Hessian fly. High levels of especially zinc was found in several lines obtained from crosses with Leymus racemosus and Leymus mollis, while also some lines with 1R, 2R, or 5R showed increased levels of minerals and in particular of iron and zinc. Moreover, lines with 1R, 2R, 3R, and Leymus spp. introgressions were also found to have a combination of high iron and zinc and low cadmium concentrations. High variation was found both in grain protein concentration and gluten strength, measured as %UPP, within the lines, indicating large variation in bread-making quality. Thus, our study emphasizes the impact that wheat-alien introgression lines can contribute to current wheat lines and shows large opportunities both to improve production, resistance, and quality. To obtain such improvements, novel plant breeding tools, as discussed in this paper, opens unique opportunities, to transfer suitable genes into the modern and adapted wheat cultivars.