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ARS Home » Pacific West Area » Pullman, Washington » WHGQ » Research » Publications at this Location » Publication #363227

Research Project: Wheat Quality, Functionality and Marketablility in the Western U.S.

Location: Wheat Health, Genetics, and Quality Research

Title: Effects of Glu-D1 and Gpc-1 on soft durum quality

item Kiszonas, Alecia
item IBBA, MARIA ITRIA - Washington State University
item BOEHM, JEFFREY - Washington State University
item Morris, Craig

Submitted to: Cereal Foods World
Publication Type: Abstract Only
Publication Acceptance Date: 5/21/2019
Publication Date: 2/25/2020
Citation: Kiszonas, A., Ibba, M., Boehm, J., Morris, C.F. 2020. Effects of Glu-D1 and Gpc-1 on soft durum quality. Cereal Foods World. 64:A77.

Interpretive Summary:

Technical Abstract: Soft durum is an emerging new grain ingredient used as a novel product. Unlike traditional durum, soft durum can be milled on any mill that handles soft and hard wheat; no special, dedicated mill is necessary. Because of its ease of milling, soft durum has shown extensive potential to be used in traditionally soft wheat products, bread, and pasta. Several objectives continue to be explored: translocation of Glu-D1 genes for better bread potential, introgression of the Gpc-B1 gene for added grain protein, and studying the agronomics of soft durum to provide greater value to the growers. Glu-D1 alleles were translocated into two populations of Soft Svevo in place of the Glu-A1 allele. These two Glu-D1 alleles were Dx5+Dy10, typically associated with stronger gluten properties, and Dx2+Dy12, typically associated with weaker gluten. Following a bread bake of 60 lines containing these translocations, the Soft Svevo with Dx2+Dy12 resulted in greater bread loaf volumes and better dough handling properties. The dough from Soft Svevo containing Dx5+Dy10 was overly strong and did not have sufficient oven spring. The Gpc-B1 allele was crossed into Soft Svevo using the variety Desert King High Protein. Following three environments of evaluation, 30 lines with and without Gpc-B1 did not show any bread quality differences, though there was a protein content increase of 0.9% when Gpc-B1 was present. Soft durum was grown in several locations across several crop years to evaluate various agronomic properties. Soft Svevo and several varieties developed from Soft Svevo were evaluated for resistance to aluminum toxicity, Hessian Fly, stripe rust, stem rust, dwarf bunt, and cereal cyst nematode. A seeding rate study was also completed at two locations to evaluate the optimum seeding rate for maximum yield. Soft durum exhibited moderate resistance to strong resistance to stripe rust, stem rust, cereal cyst nematode, and mixed results to Hessian Fly. No aluminum toxicity resistance was observed. The seeding rate found to maximize yield was 161 seeds/m2 in dry locations (<28 cm precipitation/year), and 237 seeds/m2 in a higher rainfall area (~48 cm precipitation/year). The more knowledge gained about soft durum, its dough behaviors, and agronomics, the greater potential for its cultivation and utilization.