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Title: End-use quality of soft kernel durum wheat

item Morris, Craig
item MURRAY, JESSICA - Washington State University
item Kiszonas, Alecia
item BOEHM, JEFFREY - Washington State University
item IBBA, M - Washington State University
item HEINZE, K - University Of Montpellier
item LULLIEN-PELLERIN, V - University Of Montpellier

Submitted to: Wheat Genetics International Symposium Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: 1/30/2017
Publication Date: 5/24/2017
Citation: Morris, C.F., Murray, J.C., Kiszonas, A., Boehm, J.D., Ibba, M.I., Heinze, K., Lullien-Pellerin, V. 2017. End-use quality of soft kernel durum wheat. Wheat Genetics International Symposium Proceedings. BOKU - University of Natural Resources and Life Sciences, Vienna, Austria. p. 379. URL:

Interpretive Summary:

Technical Abstract: 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’ (1). Soft Svevo had SKCS kernel hardness, break flour yield, flour starch damage, and flour particle size similar to soft hexaploid wheat (2). 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 dramatically larger and similar to soft wheat (3). The energy required to produce flour was dramatically reduced: 624 ± 200 kJ/kg flour for Svevo vs. 146 ± 20kJ/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, SRC-water, -carbonate, -sucrose, and -lactic acid, and flour SDS sedimentation volume. Single replication cookie diameters ranged from 8.68 to 9.57 cm. 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 in wheat, and demonstrate that soft kernel durum wheat has unique properties, in many ways similar to soft hexaploid wheat. Further, the choice of durum parent has a highly significant effect on resulting end-use quality traits such that superior alleles can affect soft wheat milling and flour properties, dough and bread quality.