End-use quality of soft kernel durum wheat
Résumé
Kernel texture is a major determinant of end-use quality of wheat. Durum wheat is known for its
very hard texture, which influences how it is milled and for what products it is well suited. We
developed soft kernel durum wheat lines via Ph1b-mediated homoeologous recombination with Dr.
Leonard Joppa. The Hardness locus from Chinese Spring was successfully transferred to cv. Svevo
durum wheat; Svevo was back-crossed 3 times to produce ‘Soft Svevo’ (Morris et al. 2011). Soft
Svevo had SKCS kernel hardness, break flour yield, flour starch damage, and flour particle size similar
to soft hexaploid wheat (Murray et al. 2016). Compared to Svevo, Soft Svevo had much reduced
Solvent Retention Capacity (SRC) -water, -carbonate, and -sucrose; whereas SRC-lactic acid was
similar to Svevo. Similarly, Mixograph, Farinograph and Alveograph results indicated much reduced
water absorption, but similar gluten strength. Cookie diameter of Soft Svevo was markedly larger
and similar to soft wheat (Murray et al. 2017). The energy required to produce flour was dramatically
reduced: 624±200 kJ/kg flour for Svevo vs. 146±20 kJ/kg flour for Soft Svevo. When Soft Svevo was
crossed to 10 CIMMYT durum parents, half-sib families and full-sib lines within families showed
significant differences in SKCS hardness, break flour and total flour yields, starch damage, SRCwater,
-carbonate, -sucrose, and -lactic acid, and flour SDS sedimentation volume. Cookie diameters
ranged from 8.68 to 9.57 cm. Mean bread loaf volumes for families ranged from 680 to 838 cm3.
Results illustrate the significant effect of the Puroindoline genes and the Hardness locus on kernel
texture and end-use quality, and demonstrate that soft kernel durum wheat has properties similar
to soft hexaploid wheat. Further, the hard durum parent has a significant effect on end-use quality
traits by contributing superior alleles for soft wheat milling, flour properties, dough and bread
quality.
Domaines
Sciences du Vivant [q-bio]
Origine : Fichiers produits par l'(les) auteur(s)
Loading...