Location: Corn, Soybean and Wheat Quality Research2012 Annual Report
1a. Objectives (from AD-416):
1) Manage gluten strength through cultivar development, cultivar testing and flour quality control measures. 2) Support whole grain initiatives of Kraft Foods through whole grain soft wheat flour research and research in support of white wheat cultivar development.
1b. Approach (from AD-416):
Plan of Work for FY 2012 1)Manage gluten strength Ohio State University, through separate Kraft funding, will test three Nitrogen treatments and six cultivars for a total of 18 treatment combinations. The N treatments will consist of 20 lbs N in the fall, then 0 units/ac, 1 units/ac or 2 units/ac of N fertilizer per bushel of out yield target in the spring at green-up. We will select two strong gluten (Kenton, Bonafide) and two moderate gluten strength soft wheats (W01-714 and W02-532): all four lack the Bx7oe gene. We will include two strong gluten soft wheat that have the Bx7oe gene and OH04-264-58 which has the Bx7oe gene (Pioneer 25R26 and OH05-264-58). Fungicide will be applied to all plots. The SWQL will conduct milling and baking analysis on all plots of the trial. Stability of gluten will be measured both by variance of lactic acid and by plant breeding stability analyses. Genotyping of elite germplasm will be conducted using genetic markers for high-molecular weight glutenins and Fusarium head blight resistance. We will select approximately 1100 genotypes for strong gluten and Fusarium resistance We will produce milling and baking quality summaries from trials normally evalauted by the SWQL in Ohio and Michigan and compile multi-year summaires of cultivars currently offered for sale in the area of the Toledo flour mill. The Western Wheat Quality Laboratory will conduct quality evaluations of soft wheat cultivars grown in the area of ADM's flour mill in Cheney WA, which supplies Kraft's Portland bakery. 2) Support whole grain initiatives at Kraft with white wheat research Ohio State University will test the Uniform Eastern Soft White Wheat Trial and add lines with diverse genomic backgrounds based on genomic selection studies by Mark Sorrells at Cornell University. Yield and disease resistance evaluations of the breeding lines will be recorded and used for recommendations of soft white wheat in the eastern US. Samples of field plots described in Goal 2a will be milled and evaluated for whole grain flour quality using the advanced milling/CoMill bran grinding system. The full description of the milling system was published by the SWQL and Ohio State and used for the nutritional profile studies. Wire-cut cookie analysis will be used to measure suitability for whole-grain soft wheat flour. Non-starch polysaccharide analysis (arabinoxylan and arabinogalactans) will be conducted on the bran.
3. Progress Report:
Researchers demonstrated approximately 1 g/100g greater concentration of fiber in whole-grain soft wheat flour than reported in the USDA Standard Reference, based on first two of three stages of nutritional profile for whole-grain soft wheat flour. Industry partners (Kellogg and General Mills), were recruited to support the scientific and financial components of the nutritional profile study. The first whole grain milling methodology to produces commercial grade pastry flour in an experimental milling system was published. Researchers identified specific non-structural polysaccharide components in whole grain soft wheat flour that contribute to decreased wire-cut cookie spread. Technical support was provided to white wheat research at Westbred, including transfer of parents, F1 seed, and BC1 seed to Westbred for breeding purposes. Quality testing for recommended cultivar lists in Toledo area and Washington State was completed. Future work: strong gluten work in Ohio should focus on Kenton (including synonyms) and W01-967. For Ontario, researchers identified the poorest quality wheats for exclusion or replacement including Emmit. OH04-264-58 was recommended for inclusion in a seed program in Ontario and inclusion of Diva as a strong gluten line for Washington State. Researchers provided glutenin genetic marker analysis of advanced breeding lines for Ohio State University and Pioneer seed. Crop survey in Northwest Ohio (conducted in June 2010) was supported. ARS researchers provided routine updates to Kraft Flour Task Force on crop status in Washington State. This project addresses objective 3 within the parent project plan: Identification of genetic markers and means of selecting for improved wheat quality.