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United States Department of Agriculture

Agricultural Research Service

Title: Relationship of Dough Extensibility to Dough Strength in a Spring Wheat Cross

Authors
item Nash, D. - MONTANA STATE UNIV.
item Lanning, S. P. - MONTANA STATE UNIV.
item Fox, P. - MONTANA STATE UNIV.
item Martin, J. M. - MONTANA STATE UNIV.
item Blake, N. K. - MONTANA STATE UNIV.
item Souza, E. - UNIVERSITY IDAHO
item Graybosch, Robert
item Giroux, M. - MONTANA STATE UNIV.
item Talbert, L. - MONTANA STATE UNIV.

Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: February 8, 2006
Publication Date: June 1, 2006
Citation: Nash, D., Lanning, S., Fox, P., Martin, J., Blake, N., Souza, E., Graybosch, R.A., Giroux, M., Talbert, L. 2006. Relationship of Dough Extensibility to Dough Strength in a Spring Wheat Cross. Cereal Chemistry 83:255-258.

Interpretive Summary: Spring wheat production in the arid regions of the Great Plains of the United States is characterized by low yield potential and high protein. Growers depend on premium prices for high protein to augment lower production. Asian buyers are the largest users of the wheat and generally blend the high protein wheat with lower protein and less costly wheat from other sources. Besides high protein, there has been selection in the region for wheat cultivars with strong gluten, primarily to increase the value of the crop for blending with weaker gluten types. While strong gluten leads to increased mixing tolerance, it may also lead to low extensibility. Adequate extensibility is required for proper dough handling and baking performance. Market demands dictate that hard red spring wheat breeding programs develop cultivars with both good tolerance to mixing and with good extensibility. Breeding programs have relied heavily on measures of strength as indicated by the mixograph to select cultivars with strong gluten. The potential exists that selection for strength may negatively impact extensibility. In this study, we found a significant negative correlation between tolerance and extensibility. In addition, genetic marker trait analysis further indicated that variation at the Glu-3/Gli-1 complex on chromosome 1B assayed by PCR marker psp2 has a positive effect on strength and a negative effect on extensibility. Thus, it appears that the same genetic locus that confers tolerance to mixing also causes low extensibility. Breeders may wish to avoid using the McNeal allele if both strength and extensibility are desired.

Technical Abstract: A negative relationship between dough strength and dough extensibility would pose a problem for breeding hard wheats, as both dough strength and dough extensibility are desirable. We derived 77 recombinant inbred lines (RIL) from a cross between hard red spring wheat cultivars McNeal and Thatcher. McNeal produces flour with stronger dough and lower extensibility than does Thatcher. RIL were evaluated for strength-related properties using mixograph analysis and extensibility parameters using the Kieffer attachment to the TA.XT2 texture analyzer. Additionally, the RIL were test baked. Measurements using the mixograph and the Kieffer attachment were highly heritable. Maximum dough extensibility (Extmax) was negatively correlated with resistance to extension (Rmax) (r = –0.74) and with mixograph tolerance (r = –0.45). Loaf volume was correlated with both Rmax (r = 0.42) and area under the extensigraph curve (r = 0.44) based on partial correlation analysis adjusted for protein differences. Extmax was negatively correlated with loaf volume (r = –0.26). The McNeal allele for polymorphism at the Gli1-B1 locus on chromosome 1BS caused high dough-mixing tolerance and low dough extensibility. Our results suggest that traditional selection criteria in hard red spring wheat, including tolerance to dough mixing and high loaf volume, may result in reduced dough extensibility.

Last Modified: 7/28/2014
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