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ARS Home » Pacific West Area » Pullman, Washington » WHGQ » Research » Publications at this Location » Publication #329844
Research Project: Wheat Quality, Functionality and Marketablility in the Western U.S.

Location: Wheat Health, Genetics, and Quality Research

Title: New durum wheat with soft kernel texture: milling performance and end-use quality analysis of the Hardness locus in Triticum turgidum ssp. durum

Author
item BOEHM, JEFFREY - Washington State University
item IBBA, MARIA ITRIA - Washington State University
item Kiszonas, Alecia
item Morris, Craig

Submitted to: Agronomy Society of America, Crop Science Society of America, Soil Science Society of America Meeting
Publication Type: Abstract Only
Publication Acceptance Date: 8/1/2016
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Wheat kernel texture dictates U.S. wheat market class. Durum wheat has limited demand and culinary end-uses compared to bread wheat because of its extremely hard kernel texture which preclude conventional milling. ‘Soft Svevo’, a new durum cultivar with soft kernel texture comparable to a soft white wheat, was developed by the homoeologous transfer of the Puroindoline genes at the Ha locus from the D genome of Triticum aestivum. The objectives of this research were to change the kernel texture of CIMMYT’s 42nd elite durum yield nursery from hard to soft using Soft Svevo as the donor line and to evaluate the impact of the introgression of the Ha locus in the new soft durum genotypes. In 2015, 48 derived F2:5 CIMMYT soft durum lines were grown in plots in two locations (Pullman & Lind, WA) and in two replications. Grain was tempered, milled, baked, and subjected to end-use quality analysis in the Western Wheat Quality Laboratory. Data were analyzed and significant differences (p<0.05) were detected amongst genotypes for test weight (60.5-63.5 lbs/bushel), kernel hardness (2.0-25.7 SKCS), break flour yield (37.7-43.8 %), flour yield (58.9-65.9 %), SDS sedimentation (3.2-12.5 ml/g), loaf volume (633-863 cm3), and flour protein (11.5-13.5 %). No differences were detected for flour ash. Orthogonal contrasts between full-sib groups were also significantly different (p<0.05) indicating great progress can be made to broaden durum’s milling potential and culinary end-uses if Soft Svevo’s crossing parent possesses favorable alleles for end-use quality. These results suggest that the kernel texture of virtually any durum cultivar may now be softened via introgression of the Ha locus. Further backcrossing with any durum cultivar would allow for hard and soft durum near isogenic lines to be grown side by side. Doing so would potentially create a new U.S. wheat market class, soft durum, and suggests that a paradigm shift is in order for its new milling characteristics, baking potential and food products.