|BOEHM, JEFFREY - Washington State University|
|MURRAY, JESSICA - Washington State University|
|IBBA, MARIA ITRIA - Washington State University|
Submitted to: National Association of Plant Breeders
Publication Type: Abstract Only
Publication Acceptance Date: 7/25/2017
Publication Date: N/A
Technical Abstract: Two traits define most aspects of wheat quality and utilization: kernel texture (hardness) and gluten. The former is far simpler genetically and is controlled by two genes, Puroindoline a and Puroindoline b. Durum wheat lacks puroindolines and has very hard kernels. As such, durum wheat when milled produces coarse semolina –the preferred material for pasta. Indeed, durum wheat and pasta are intimately intertwined in many cultures around the world. Our research involved using Ph1b to induce homoeologous recombination to move the puroindolines from soft hexaploid wheat into durum. A dramatic reduction in kernel texture resulted, with a commensurate reduction in milling power consumption (1/4 that of durum). The resultant flour has physical-chemical and processing characteristics similar to soft wheat (particle size, starch damage, water absorption). Pasta quality of soft kernel durum wheat is equal-to-or-better than hard kernel semolina, debunking a long-held (almost sacred) association between semolina and pasta quality. Surprisingly, soft durum flours produced larger cookies than the soft winter wheat control. Bread baking of progeny derived from CIMMYT durums indicated highly significant variation in bread quality and dough rheology. The translocation involves only ~21 kb of the distal end of chromosome 5DS, replacing ~24 kb of 5BS, such that no deleterious effects on yield, disease or agronomic performance are anticipated. Current research is evaluating additional translocations involving Gpc-1 and the High Molecular Weight Glutenin Subunits, Dx5+Dy10, Dx2+Dy12, and Bx7oe. The invention of soft kernel durum wheat is a paradigm shift with potential to improve processing and global food security.