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United States Department of Agriculture

Agricultural Research Service

Title: Transfer of High Molecular Weight Glutenins from Spring Wheat to Durum Wheat

Authors
item Joppa, Leonard
item Klindworth, Daryl
item Hareland, Gary

Submitted to: Wheat Genetics International Symposium Proceedings
Publication Type: Proceedings
Publication Acceptance Date: May 30, 1998
Publication Date: N/A

Interpretive Summary: Spring wheat and durum wheat flours are used for different kinds of manufactured products. Spring wheat is used for bread rolls and similar products, but durum wheat is used for the manufacture of spaghetti, macaroni, pizza dough, etc. The differences in end use products are largely determined by the quantity and quality of the proteins present in the two flours. We transferred two of the proteins that are important in producing good loaves of bread from spring wheat to durum wheat. This new durum wheat can be used to produce acceptable loaves of bread as well as high quality pasta. This may allow the flour of new varieties of durum wheat containing these two proteins to be used for the manufacture of either bread or pasta products.

Technical Abstract: The Glu-D1 alleles 5 + 10 were transferred from LEN hard red spring wheat to durum wheat by producing a population of 1AS/1DL translocation lines. Some translocation lines also had LMW-I and others had LMW-II. The translocation lines with LMW-II had stronger gluten mixing properties than those with LMW-I. The most striking effect of HMW 5 + 10 was the extended dough development time. The translocation lines produced acceptable loaves of bread.

Last Modified: 9/2/2014
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