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ARS Home » Pacific West Area » Pullman, Washington » WHGQ » Research » Publications at this Location » Publication #342434

Research Project: Soft Kernel Durum Wheat: Removing the Culinary Constraints of this Genetically Rich Cereal Species

Location: Wheat Health, Genetics, and Quality Research

Title: End-use quality of soft kernel durum wheat

Author
item Morris, Craig
item Murray, Jessica - Washington State University
item Kiszonas, Alecia
item Boehm, Jeffrey - Washington State University
item Ibba, Maria Itria - Washington State University

Submitted to: National Association of Plant Breeders
Publication Type: Abstract Only
Publication Acceptance Date: 7/7/2017
Publication Date: 8/22/2017
Citation: Morris, C.F., Murray, J.C., Kiszonas, A., Boehm, J.D., Ibba, M. 2017. End-use quality of soft kernel durum wheat. National Association of Plant Breeders. https://napb2017.ucdavis.edu/abstracts-and-poster-presentation-info/. 47-48.

Interpretive Summary:

Technical Abstract: Kernel texture is a major determinant of end-use quality of wheat. Durum wheat has very hard kernels. We developed soft kernel durum wheat via Ph1b-mediated homoeologous recombination. The Hardness locus was transferred from Chinese Spring to Svevo durum wheat via back-crossing. ‘Soft Svevo’ had SKCS kernel hardness, break flour yield, flour starch damage, and flour particle size similar to soft hexaploid wheat. Soft Svevo had greatly 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 markedly larger and similar to soft wheat. The energy required to produce flour was dramatically reduced, one-quarter that of 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. Cookie diameters ranged from 8.68 to 9.57 cm. Mean 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, and demonstrate that soft kernel durum wheat has properties similar to soft hexaploid wheat. Further, the hard durum parent has a significant effect on end-use quality traits by contributing superior alleles for soft wheat milling, flour properties, dough and bread quality.