U.S. Department of Agriculture: Agricultural Research Service, Lincoln, Nebraska
Document Type
Article
Date of this Version
8-16-2021
Citation
Kiszonas, A. M., Ibba, M. I., Boehm, J. D. Jr., & Morris, C. F. (2021). Effects of the functional Gpc-B1 allele on soft durum wheat grain, milling, flour, dough, and breadmaking quality. Cereal Chemistry, 00, 1–9. https://doi. org/10.1002/cche.10477
Abstract
Background and objectives: Utilization of durum wheat (Triticum turgidum subsp. durum) can be enhanced by increasing grain and flour protein content. One strategy to increase protein content is by introducing the functional Gpc-B1 allele from wild emmer (Triticum turgidum subsp. dicoccoides). Findings: Introduction of the functional Gpc-B1 allele into soft kernel durum increased grain and flour protein by 17 g/kg, increased dough strength as evidenced by SDS sedimentation volume and Mixograph dough mixing parameters, and increased straight-dough pan bread volume. When grown under arid conditions, high protein (151 g/kg) samples had decreased loaf volumes indicative of inelastic doughs. The functional Gpc-B1 allele was associated with decreased test weight, a small increase in SKCS hardness, and a modest increase in flour ash; otherwise, milling performance was not affected. Conclusions: Introgression of the Gpc-B1 functional allele from dicoccoides into durum wheat can improve dough strength and breadmaking quality. The effect tends to be consistent over environments but overall, Gpc-B1 made only a modest improvement in durum wheat breadmaking quality. Further studies with concomitant selection at other loci are needed to see the effects of Gpc-B1 among elite germplasm. Significance and novelty: Durum wheat production and consumption will increase as bread quality improves. The functional Gpc-B1 allele contributed to improved breadmaking quality. The present report is the first to examine the effect of this allele on breadmaking in durum wheat.
Comments
OPEN ACCESS