Hard Red Spring Research Articles

Association mapping and genomic prediction for processing and end-use quality traits in wheat (Triticum aestivum L.).

End-use and processing traits in wheat (Triticum aestivum L.) are crucial for varietal development but are often evaluated only in the advanced stages of the breeding program due to the amount of grain needed and the labor-intensive phenotyping assays. Advances in genomic resources have provided new tools to address the selection for these complex traits earlier in the breeding process. We used association mapping to identify key variants underlying various end-use quality traits and evaluate the usefulness of genomic prediction for these traits in hard red spring wheat from the Northern United States. A panel of 383 advanced breeding lines and cultivars representing the diversity of the University of Minnesota wheat breeding program was genotyped using the Illumina 90K single nucleotide polymorphism array and evaluated in multilocation trials using standard assessments of end-use quality. Sixty-three associations for grain or flour characteristics, mixograph, farinograph, and baking traits were identified. The majority of these associations were mapped in the vicinity of glutenin/gliadin or other known loci. In addition, a putative novel multi-trait association was identified on chromosome 6AL, and candidate gene analysis revealed eight genes of interest. Further, genomic prediction had a high predictive ability (PA) for mixograph and farinograph traits, with PA up to 0.62 and 0.50 in cross-validation and forward prediction, respectively. The deployment of 46 markers from GWAS to predict dough-rheology traits yielded low to moderate PA for various traits. The results of this study suggest that genomic prediction for end-use traits in early generations can be effective for mixograph and farinograph assays but not baking assays.

Evaluation of durum and hard red spring wheat panels for sensitivity to necrotrophic effectors produced by Parastagonospora nodorum.

Septoria nodorum blotch is an important disease of both durum and hard red spring wheat (HRSW) worldwide. The disease is caused by the necrotrophic fungal pathogen Parastagonospora nodorum when compatible gene-for-gene interactions occur between pathogen-produced necrotrophic effectors (NEs) and corresponding host sensitivity genes. To date, nine sensitivity gene-NE interactions have been identified, but there is little information available regarding their overall frequency in durum and HRSW. Here, we infiltrated a global HRSW panel (HRSWP) and the Global Durum Panel (GDP) with P. nodorum NEs SnToxA, SnTox1, SnTox267, SnTox3, and SnTox5. Frequencies of sensitivity to SnTox1 and SnTox5 were higher in durum compared to HRSW and vice versa for SnTox267 and SnTox3. Strong associations for the known sensitivity loci Tsn1, Snn1, Snn2, Snn3, Snn5, and Snn7 along with potentially novel sensitivity loci on chromosome arms 7DS and 3BL associated with SnToxA and SnTox267, respectively, were identified in the HRSWP. In the GDP, Snn1, Snn3, and Snn5 were identified along with novel loci associated with sensitivity to SnTox267 on chromosome arms 2AS, 2AL, and 6AS and with SnTox5 sensitivity on 2BS and 7BL. These results reveal additional NE sensitivity loci beyond those previously described demonstrating a higher level of genetic complexity of the wheat-P. nodorum system than previously thought. Knowledge regarding the prevalence and genomic locations of SNB susceptibility genes in HRSW and durum will prove useful for developing efficient breeding strategies and improving varieties for SNB resistance.

Accelerating genetic gain through strategic speed breeding in spring wheat

AbstractSpring wheat (Triticum aestivum L.) is a popular bread wheat with high milling and baking requirements. Vernalization is not required for spring wheat, which allows for fast growth under manipulated conditions. This experiment's objective was rapid development of inbred lines of hard red spring wheat throughout the off‐season and preserve enough genetic variability to perform selection. A total of 1575 F2 heads from three distinct populations were randomly harvested in the field‐season 2021. To break seed dormancy, seeds were held for 2 days at 0°C. Three breeding cycles were performed through single seed descent under manipulated growth condition during the off‐season 2021–2022. We were able to harvest plant materials as quickly as 54 days after planting in comparison to 110 days average field season. We lost a total of 36.4% during the three off‐season fast advancement generations and 711 genotypes reached the F5:6 generation with enough seed to perform a partially replicated small plot yield trial at two locations during the 2022 field‐season. Response traits collected included grain yield, grain protein, plant height, days to heading, and bacterial leaf streak (Xanthomonas transluens) disease severity. Heritability of collected traits varied between 0.61 and 0.92. Although we had considerable loss during the speed breeding, we were able to identify superior genotypes compared to the parents.

Registration of ‘MN‐Rothsay’ spring wheat with high grain yield and lodging resistance

Abstract‘MN‐Rothsay’ (Reg. No. CV‐1208, PI 702731) hard red spring wheat (Triticum aestivum) was released by the University of Minnesota Agricultural Experiment Station in 2022 because of its high grain yield and lodging resistance. MN‐Rothsay is a medium‐late maturity cultivar with below average plant height, containing the semi‐dwarfing alleles Rht‐B1b and Rht24b. The lodging resistance of MN‐Rothsay is similar to ‘Linkert’, a 2013 release that was the most widely grown cultivar in Minnesota from 2016 to 2020, largely due to its superior lodging resistance. MN‐Rothsay has moderate resistance to Fusarium head blight (caused primarily by Fusarium graminearum Schwabe), good resistance to prevalent races of pathogens causing leaf rust (Puccinia triticina Eriks.) and stem rust (P. graminis Pers.: Pers. f. sp. tritici Eriks. & E. Henn.), and is well‐adapted to the north central United States.

Evaluation of Ergot Resistance in Hard Red Spring Wheat in North Dakota.

Higher levels of ergot (Claviceps purpurea [Fr.] Tul.) were reported in North Dakota hard red spring wheat (HRSW) in 2018, leading to questions pertaining to management and cultivar resistance. To better understand pathogen and HRSW cultivar responses, greenhouse experiments were conducted from 2020 to 2021 to evaluate the aggressiveness of nine C. purpurea isolates and ergot resistance in 21 HRSW cultivars. Results from the aggressiveness assay indicated significant cultivar-by-isolate interactions for the total weight of sclerotia produced and ergot incidence. Mean data across all cultivars by isolate combinations suggested isolates CC-3 and IA-Tim were the most aggressive, and these were subsequently used in ergot resistance experiments. Results from ergot resistance screening indicated that none of the HRSW cultivars were immune to C. purpurea because all cultivars produced sclerotia. However, differences in ergot incidence, kernel incidence, aborted kernel incidence, total sclerotia weight, sclerotia length, and sclerotia width occurred among cultivars. Both 'ND-Frohberg' and 'TCG-Spitfire' had the lowest ergot incidence values and were among the lowest in total sclerotia weight. 'Waldron' and 'LCS-Trigger' had the highest ergot incidence and the highest total sclerotia weight. Given that most concerns with ergot occur postharvest, we suggest two categories to describe ergot resistance: host resistance (fate of inoculation for a stigma) and logistical resistance (size characteristics of a sclerotium that influence its ability to remain with a seed lot after harvest and cleaning). This research provides a strong foundation for our understanding of HRSW resistance to ergot that will influence variety decisions in ergot-prone areas in North Dakota.

Particle size reduction influences starch and protein functionality, and nutritional quality of stone milled whole wheat flour from hard red spring wheat

Flour particle size (PS) distribution plays a crucial role in determining the functional properties of starch, protein, and influences the nutritional properties, which ultimately is reflected in the end-product quality. For stone-milled whole wheat flour (WWF) bakers often prefer finer PS for improved color and texture, despite this can sometimes negatively affect other quality aspects. Therefore, understanding the contribution of PS reduction on the functional properties of stone-milled WWF is crucial. This study investigated Hard Red Spring (HRS) WWF of which the mean PS was reduced from 151 μm to 117 μm, the possible finest PS by a “Kombi mill type A 500 MSM” stone mill. PS reduction increased starch damage from 6.58% to 6.71%. Also, the amylose content reduced from 31.7% to 29.4%. However, an increase in syneresis, solubility, oil-holding capacity, and peak viscosity was observed. Glutopeak and wet gluten showed an increased gluten strength. Glutenin/gliadin, polymeric/monomeric protein ratios, and percentage of unextractable polymeric protein were increased by 2.10%, 4.11%, and 4.55%, respectively, indicating increased availability of proteins with relatively larger molecular sizes by PS reduction. The relative proportion of glutenin and gliadin subgroups were also changed. Dietary fiber and resistant starch contents were found to be lower. However, the reduction in phytic acid and FODMAPs is considered beneficial. PS reduction ultimately improved bread loaf volume and crumb structure. Overall, PS reduction of WWF by stone-milling brought positive changes to several functional properties of protein and starch and positively improved the dough rheology and end-product quality.

Comprehensive Review of the Quality and Processing Suitability of U.S. Hard Red Spring Wheat: Current Strategies, Challenges, and Future Potential Scope

Hard red spring (HRS) wheat cultivated in the Northern Great Plains of the United States is often considered as premium-quality wheat because of its potential to produce high-quality end-products. The potential of HRS wheat mainly stems from its high protein and strong gluten contents, which make it a valuable ingredient for baking, especially specialized bakery products. It can also be blended with other wheat types for improved flour protein content and is well suited for sourdough, frozen dough, and clean-label baking. However, keeping its quality attributes consistent is often challenging due to the complex interplay of genetic and environmental factors in regulating them. This is further intensified by unpredictable weather events and pest infestations which cause a deterioration of quality. Although HRS wheat is widely used to improve the quality of end-products, comprehensive information about the scientific reasons behind these quality attributes is still lacking. This review summarizes scientific information regarding the unique quality attributes of hard red spring (HRS) wheat and its exclusive applications in the food industry, particularly for high-quality baking. It also identifies the challenges in upholding the standards of HRS wheat and discusses possible strategic approaches to further elevate its quality attributes. The insights gained from this review will be beneficial to a broad spectrum of stakeholders in the food industry, including bakers, millers, breeders, growers, and the scientific community.

The Grain Number Increase 1 alleles GNI‐A1‐105Y and ‐105K increase grain number in spring wheat

AbstractWheat (Triticum aestivum L.) has inflorescences made up of multiple spikelets arranged along a central rachis, with each spikelet producing between one and four grains. The Grain Number Increase 1 (GNI‐A1) gene wheat directly influences grain number per spikelet and grain size. Three naturally occurring alleles have been described previously: GNI‐A1‐105N, 105Y, and 105K. This project's goal was to characterize the impact of these alleles within hard red spring wheat cultivars in Montana, where each of the alleles is common. The 105N allele and the 105K allele were compared through analysis of an F5 Vida by Spring‐Yellowstone recombinant inbred line (RIL) population, and with near isogenic lines (NILs) derived from the same population. The 105N allele and the 105Y allele were compared with NILs derived from an F4 Lanning by Egan RIL population. We analyzed the impact of each of the three alleles and compared their effects on inflorescence architecture, grain size, grain yield, grain quality, and milling quality under Bozeman, MT, field conditions. Data show that either loss‐of‐function alleles (105Y and 105K) increased grain number per spikelet by 5% when compared to the more functional allele (105N) across all years and environments tested. Overall grain size was not significantly reduced and there was also not a significant increase in overall grain yield.

Effects of genotype, weather, FHB fungicide, and pre-harvest glyphosate on grain quality of hard red spring wheat in western Canada

Diverse growing season weather in western Canada has large effects on wheat quality. Management practices, such as pesticide application, may also affect wheat quality, but are largely unknown. This study measured pesticide application effects on grain quality for six hard red spring wheat cultivars over three growing seasons at four prairie locations. Each siteyear included (i) an untreated control, (ii) fungicide applied at anthesis for Fusarium head blight (FHB) control, (iii) pre-harvest glyphosate applied at physiological maturity, and (iv) a combination of both pesticides. Generally warmer and drier conditions in 2015 and 2017 compared to 2016 resulted in wheat with higher grades, test weight, thousand-kernel weight, and grain protein content but lower Fusarium damaged kernel (FDK) content. Siteyear, reflecting weather variation by location, was the major factor affecting grain quality, contributing from 39% to 77% of total variance. Rainfall variation was greater than that for air temperature and appeared to be the main weather factor affecting quality. Genotype had a significant impact on grain quality but contributed 1%–20% of total variance. The pesticide treatments had a significant effect on several quality parameters, but they contributed only 0.2%–2% to total variance, implying that they have no detrimental effect on wheat grain quality when applied as recommended. Fungicide significantly reduced FDK level in four of ten siteyears, all with high FDK levels, but not when applied at the low FDK siteyears. Fungicide for FHB control should be used only when weather is conducive to high FHB disease pressure.

The genetics of Ug99 stem rust resistance in spring wheat variety 'Linkert'.

Wheat stem rust caused by Puccinia graminis f. sp. tritici (Pgt) threatens wheat production worldwide. The objective of this study was to characterize wheat stem rust resistance in 'Linkert', a variety with adult plant resistance effective to emerging wheat stem rust pathogen strain Ug99. Two doubled haploid (DH) populations and one recombinant inbred line (RIL) population were developed with 'Linkert' as a stem rust resistant parent. Hard red spring wheat variety 'Forefront' and genetic stock 'LMPG' were used as stem rust susceptible parents of the DH populations. Breeding line 'MN07098-6' was used as a susceptible parent of the RIL population. Both DH and RIL populations with their parents were evaluated both at the seedling stage and in the field against Pgt races. Genotyping data of the DH populations were generated using the wheat iSelect 90k SNP assay. The RIL population was genotyped by genotyping-by-sequencing. We found QTL consistently associated with wheat stem rust resistance on chromosome 2BS for the Linkert/Forefront DH population and the Linkert/MN07098-6 RIL population both in Ethiopia and Kenya. Additional reliable QTL were detected on chromosomes 5BL (125.91 cM) and 4AL (Sr7a) for the Linkert/LMPG population in Ethiopia and Kenya. Different QTL identified in the populations reflect the importance of examining the genetics of resistance in populations derived from adapted germplasm (Forefront and MN07098-6) in addition to a genetic stock (LMPG). The associated markers in this study could be used to track and select for the identified QTL in wheat breeding programs.

Nutritional guide to feeding wheat and wheat co-products to swine: a review.

Inclusion of wheat grain can offer feeding opportunities in swine diets because of its high starch, crude protein (CP), amino acid (AA), and phosphorus (P) content. High concentrations of starch within wheat grain makes it a good energy source for swine. Mean energy content of wheat was 4,900 and 3,785 kcal/kg dry matter (DM) for digestible energy and metabolizable energy, respectively. CP concentration can vary based on the class of wheat which include hard red winter, hard red spring, soft red winter, hard white, soft white, and durum. The average CP of all wheat data collected in this review was 12.6% with a range of 8.5% to 17.6%. The AA concentration of wheat increases with increasing CP with the mean Lys content of 0.38% with a standardized ileal digestibility (SID) of 76.8%. As CP of wheat increases, the SID of AA in wheat also increases. Mean P of wheat was 0.27% and median P was 0.30%. Off-quality wheat is often associated with sprouts, low-test weight, or mycotoxin-contamination. Sprouted and low-test weight wheat are physical abnormalities associated with decreased starch within wheat kernel that leads to reductions in energy. The assumed energy value of wheat grain may need to be reduced by up to 10% when the proportion of sprouted to non-sprouted wheat is up to 40% whereas above 40%, wheat's energy may need to be reduced by 15% to 20%. Low-test weight wheat appears to not influence pig performance unless it falls below 644kg/m3 and then energy value should be decreased by 5% compared to normal wheat. Deoxynivalenol (DON) contamination is most common with wheat grain. When content is above the guidance level of 1mg/kg of DON in the complete diet, each 1mg/kg increase in a DON-contaminated wheat-based diet will result in a 11% and 6% reduction in ADG and ADFI for nursery pigs, and a 2.7% and 2.6% reduction in ADG and ADFI, in finishing pigs, respectively. Wheat co-products are produced from the flour milling industry. Wheat co-products include wheat bran middlings, millrun, shorts, and red dog. Wheat co-products can be used in swine diets, but application may change because of differences in the final diet energy concentration due to changes in the starch and fiber levels of each wheat co-product. However, feeding wheat co-products are being evaluated to improve digestive health. Overall, wheat and wheat co-products can be fed in all stages of production if energy and other nutrient characteristics are considered.

Registration of ‘MN‐Torgy’ spring wheat with moderate resistance to Fusarium head blight and adult plant resistance to Ug99 stem rust

Abstract‘MN‐Torgy’ (Reg. no. CV‐1203, PI 698205) hard red spring wheat (Triticum aestivium L.) was released by the University of Minnesota Agricultural Experiment Station in 2020 because of its high grain yield, disease resistance, and end‐use quality characteristics. MN‐Torgy is a medium‐maturity cultivar with above average plant height despite containing the semi‐dwarfing allele Rht24b. MN‐Torgy has moderate resistance to Fusarium head blight (caused primarily by Fusarium graminearum Schwabe) and good resistance to prevalent races of pathogens causing leaf rust (Puccinia triticina Eriks.) and stem rust (Puccinia graminis Pers.:Pers. f. sp. tritici Eriks. & E. Henn.) and is well adapted to the north‐central United States. MN‐Torgy also has good adult plant resistance to the Ug99 family of stem rust races.

Diversified crop sequencing for suppression of creeping perennial weeds in organic production systems

In the Northern Great Plains, organic production is often limited by creeping perennial weeds. Producers have typically relied on alfalfa to control these weeds but this is not always practical. Therefore, we investigated Canada thistle, field bindweed, and perennial sowthistle suppression from three diversified crop sequences: (i) ALF, three years of alfalfa followed by a fourth year of hard red spring wheat (HRSW); (ii) LENCL, lentil the first year, HRSW interseeded with yellow sweetclover the second year, yellow sweetclover green manure the third year, and HRSW the fourth year; and (iii) CCPLY, nine species cool-season cover crop (CC) polyculture the first year, HRSW the second year, nine-species cool and warm season CC the third year, and HRSW the fourth year. From 2019 to 2021, at peak weed emergence, Canada thistle density declined in ALF, but remained unchanged in LENCL and CCPLY. During peak weed vegetative growth, Canada thistle density in ALF was greatest during 2020 (7 shoots per m−2), then declined during 2021 and 2022 (1 and 0.6 shoots m−2, respectively). Within LENCL, Canada thistle density did not change from 2019 to 2020 (15 and 14 shoots m−2, respectively), but then declined to 0.3 shoots m-2 in 2021 before rebounding again to 5 shoots m−2 in 2022. Within CCPLY, Canada thistle density did not change over time (mean ​= ​9 shoots m−2). Canada thistle biomass at peak weed vegetative growth followed similar patterns. Likewise, ALF was shown to suppress perennial sowthistle and field bindweed more effectively than LENCL or CCPLY. Hence, alfalfa remains a good choice for creeping perennial weed management. However, none of these weed species increased substantially in LENCL and CCPLY, and the final year HRSW yield did not differ among cropping sequences. Therefore, these two sequences may provide crop diversification options along with creeping perennial weed management.

Development of a Method for the Determination of Total Selenium in Soil, Maize Plants, and Maize Flour by Inductively Coupled Plasma Tandem Mass Spectrometry (ICP-MS/MS)

Selenium (Se) is a micronutrient that has multiple biochemical effects ranging from a nutritional deficiency at low levels to toxicity at high levels. Its quantification in environmental systems is vital to protect the health of people and animals. This study developed and validated methods to determine the total selenium (Se) concentration in soil, maize plants, and maize flour. The performance of the methods was ascertained using matrix certified reference materials (CRMs), namely NMIJ CRM 7303-a (trace elements in lake sediments), NIST SRM 1646-a (estuarine sediments), NIST SRM 1570-a (spinach leaves), NIST SRM 1571 (orchard leaves), NCS ZC 73010 (maize flour) and NIST RM 8437 (hard red spring wheat flour). All methods fulfilled the performance requirements of the AOAC International. An acceptable accuracy was achieved with percentage recoveries between 57 and 102% and E n ‐ scores within ±1 limits. Repeatability ( RSD r , % ) and intermediate precision ( RSD R , % ) ranged from 4 to 12%, and 9 to 15%, respectively. The limit of detection (LOD) and limit of quantification (LOQ) for soil were 0.024 ng. g−1 and 0.082 ng. g−1, respectively. The LODs and LOQs for maize plants and flour were 0.0036 and 0.0179 ng. g−1, respectively. The performance characteristics of the methods were comparable with previously reported methods, confirming reliability. The measurement uncertainty was evaluated following the guide to the expression of uncertainty in measurement (GUM). Relative expanded uncertainty at a 95% level of confidence ( k = 2 ) was less than 24% for the final measurement results for all the different matrices.

Acidic water tempering and heat treatment, a hurdle approach to reduce wheat Salmonella load during tempering and its effects on flour quality

The cultivation and processing of wheat render it susceptible to microbial contamination from varied sources. Hence, pathogens such as Salmonella can contaminate wheat grains, which poses a food safety risk in wheat-based products. This risk is displayed by the incidence of foodborne illness outbreaks linked to Salmonella-contaminated wheat flour and flour-based products. The purpose of this study was to assess the effectiveness of combining acidic water and heat treatment in reducing the Salmonella load of hard red spring (HRS) wheat grains during tempering. Effective treatments were then evaluated for their effects on wheat flour quality. Tempering with sodium bisulfate (SBS), lactic acid (LA), and citric acid (CA) at 15% w/v alone reduced (p < 0.001) wheat Salmonella load by 3.15, 3.23, and 2.91 log CFU/g, respectively. Heat treatment (55 °C) reduced (p < 0.001) wheat Salmonellaload by 4.1 log CFU/g after 24 h of tempering. Combining both tempering and heat treatments resulted in a greater reduction in Salmonella load as non-detectable levels (<2 log CFU/g) of Salmonella in the wheat grains were obtained after 12 h of tempering with LA (15%) + heat. A similar result were achieved for both SBS (15%) + heat and CA (15%) + heat treatments after 18 h of tempering. Applying the combined treatments in HRS wheat grains resulted in comparable wheat flour baking (volume, texture, and crumb structure) and physicochemical properties (rheology and composition) relative to the control (tempering with water alone). The results from this study has the potential to be utilized for developing more effective methods for improving the food safety of wheat flour against Salmonella contamination.

Enhanced efficiency urea fertilizers and timing effects on N2O emissions from spring wheat production in Manitoba

AbstractOpportunities exist to reduce nitrous oxide (N2O) emissions from nitrogen (N) fertilizers using enhanced efficiency fertilizers (EEFs) and managing application timing. This study examined (1) application timing (fall/spring) and (2) fertilizer N source on N2O emissions, yield, and N uptake of Canadian hard red spring wheat (Triticum aestivum L.) in Southern Manitoba. Fertilizer N sources included granular urea and four EEF products: (1) polymer‐coated urea (environmentally smart nitrogen [ESN]); (2) urea plus nitrification inhibitor (eNtrench); (3) urea plus urease inhibitor (Limus); and (4) urea plus nitrification and urease inhibitor (SuperU). Nitrification‐inhibited products most consistently reduced N2O emissions while maintaining productivity. Compared to urea alone, urea + eNtrench was most effective in reducing cumulative N2O emissions by 47%–64% at four of six site‐years. SuperU reduced N2O emissions by 37%–57% at three of six site‐years. ESN and urea + Limus did not affect emissions in most years. Wheat yield, protein, and N uptake were unaffected by N source in five of six site‐years. Compared to spring, fall application gave greater N2O emissions by 33%–67% at three of six site‐years due to spring‐thaw emissions. Fall was inferior to spring application in wetter site years with lower yield, protein, and N uptake. Overall, nitrification‐inhibited products—either alone or with a urease inhibitor—are a promising tool to reduce N2O emissions while maintaining wheat productivity in Manitoba. However, given that there were few consistent increases in yield or protein, the additional cost of the inhibitors will be a barrier to adoption.

Increase of Bacterial Leaf Streak in Hard Red Spring Wheat in North Dakota and Yield Loss Considerations.

Bacterial leaf streak (BLS), caused by Xanthomonas translucens pv. undulosa, has increased in both prevalence and severity in the major hard red spring wheat (HRSW)-producing state North Dakota. The disease is readily observed after flag leaf emergence and can quickly lead to defoliation and severe yield loss. The objectives of this research were to document the prevalence and incidence of BLS in North Dakota and provide estimations of yield and economic losses. Trained field scouts determined the incidence and prevalence of BLS in ND on HRSW plants between Feekes growth stage (FGS) 8 and FGS 11.2 from 2015 to 2021, and data were used to determine BLS-affected hectares. Yield data in combination with BLS ratings were obtained from HRSW performance trials to estimate the impact of BLS on yield. The combination of variety identity, hectarage data, BLS-affected hectarage estimates, and yield loss estimates was used to estimate economic losses from BLS in 2019 and 2020. Our data suggest that BLS-affected hectares ranged from 747 to 141,680 between 2015 and 2021. Yield loss was observed at multiple HRSW performance trial locations, with estimated yield losses as high as 60% on susceptible varieties. The amount of BLS-affected hectares was the highest in 2019 and 2020, and direct economic losses for North Dakota HRSW producers were estimated to be as high as $4.7 and $8.0 million, respectively. These data highlight the importance of BLS in HRSW and the need to procure resources for breeding efforts and grower education on management of BLS.

Study of hard red spring wheat millstreams on the correlation between protein molecular weight parameters and bread‐making quality

AbstractBackground and ObjectivesMillstreams vary in quality due to the heterogeneous spatial distribution of biochemical components in the wheat kernel. The objective of this research was to investigate variations of protein parameters characterized using size‐exclusion high‐performance liquid chromatography (HPLC) coupled with multiangle light scattering (SE‐HPLC‐MALS) and their correlations with bread‐making quality in various millstreams obtained from long‐flow experimental milling of hard red spring (HRS) wheat.FindingsQuantitative variations for proteins, especially storage proteins such as gliadins and glutenin polymers, were primarily correlated with bread‐making quality in millstreams. Compositionally, a nonstorage protein fraction percentage was identified to be a complemental explanatory variable for prediction of bread loaf volume showing coefficient of determination of 0.936 in multiple regression with protein content. The molecular weight (MW) values of polymeric protein fractions determined by MALS varied significantly among millstreams showing negative correlations with bread quality traits.ConclusionThe protein SE‐HPLC‐MALS parameters were effective for the evaluation of millstreams as demonstrated by significant correlations with bread‐making traits.Significance and NoveltyNovel information was reported on the variation of protein MW characteristics analyzed by SE‐HPLC‐MALS in relation to end‐product quality for HRS wheat long‐flow millstreams. The information will be valuable to millers seeking to optimize the functionality of HRS flour blends.

Linkage drag analysis in three Aegilops speltoides introgressions carrying Sr47 in modern durum and hard red spring wheat germplasm.

Yield and quality tests of wheat lines derived from RWG35 show they carry little, or no linkage drag and are the preferred source of Sr47 for stem rust resistance. Three durum wheat (Triticum turgidum L. subsp. durum) lines, RWG35, RWG36, and RWG37 carrying slightly different Aegilops speltoides introgressions, but each carrying the Sr47 stem rust resistance gene, were backcrossed to three durum and three hard red spring (HRS) wheat (Triticum aestivum L.) cultivars to produce 18 backcross populations. Each population was backcrossed to the recurrent parent six times and prepared for yield trials to test for linkage drag. Lines carrying the introgression (S-lines) were compared to euploid sibling lines (W-lines) and their parent. Yield trials were conducted from 2018 to 2021 at three locations. Three agronomic and several quality traits were studied. In durum, lines derived from RWG35 had little or no linkage drag. Lines derived from RWG36 and RWG37 still retained linkage drag, most notably involving yield and thousand kernel weight, but also test weight, falling number, kernel hardness index, semolina extract, semolina protein content, semolina brightness, and peak height. In HRS wheat, the results were more complex, though the general result of RWG35 lines having little or no linkage drag and RWG36 and RWG37 lines retaining linkage drag still applied. But there was heterogeneity in the Glenn35S lines, and Linkert lines had problems combining with the Ae. speltoides introgressions. We concluded that introgressions derived from RWG35 either had eliminated linkage drag or any negative effects were minor in nature. We recommend that breeders who wish to incorporate Sr47 into their cultivars should work exclusively with germplasm derived from RWG35.

Investigating the Contribution of Blending on the Dough Rheology of Roller-Milled Hard Red Wheat.

The flour functionality and particle size distribution of wheat flour obtained on roller milling are dependent on the type of wheat, tempering conditions, and milling conditions. In this study, the impact of the tempering conditions (moisture and time) on the chemical and rheological properties of flour from blends of hard red wheat were analyzed. The wheat blends B1-25:75 (hard red spring (HRS)/hard red winter (HRW)), B2-50:50, and B3-75:25, which were tempered to 14%, 16%, and 18% for 16, 20, and 24 h, respectively, were milled using a laboratory-scale roller mill (Buhler MLU-202). Protein, damaged starch, and particle characteristics were influenced by blending, tempering, and milling streams. For all the blends, the protein content varied significantly among the break flour streams; the damaged starch content varied greatly in the reduction streams. The increased damaged starch content of the reduction streams proportionally increased water absorption (WA). Higher proportions of HRS in the blends significantly decreased the pasting temperature of the dough, as measured using Mixolab. Principal component analysis proved that the protein content was the key determinant in particle characteristics, WA, and pasting properties of the flour, especially in blends with a higher proportion of HRS.