|KISZONAS, ALECIA - WASHINGTON STATE UNIVERSITY|
|IBBA, M. ITRIA - INTERNATIONAL MAIZE & WHEAT IMPROVEMENT CENTER (CIMMYT)|
|Boehm Jr, Jeffrey|
Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/1/2021
Publication Date: N/A
Interpretive Summary: Durum wheat is an important crop globally but its production runs far secondary to that of ‘common’ or ‘bread’ wheat. Historically, durum wheat was better adapted to the Mediterranean Basin where it was used in pasta, couscous and local breads. In the last century or so, durum wheat has established itself as the preferred ingredient for pasta and the globalization of Italian cuisine. The present research was aimed at evaluating the effects of the Glu-D1 HMWG subunits Dx2+Dy12 and Dx5+Dy10 on dough and bread making quality in soft kernel durum progeny. The development of durum wheat cultivars with high bread making potential has been severely limited in time and resources. One of the two inherent end-use quality limitations of durum, very hard kernel texture, has been overcome. The second, excessively weak and/or inelastic gluten is being addressed. Certainly, in terms of “strength”, there appears to be no limitation. The problem may lie in the dogma of cereal chemistry: bread making quality is the result of a balance between elasticity and extensibility. Research has clearly documented that even in the absence of Glu-D1 that a great amount of genetic variation exists within the durum gene pool to improve bread making quality. It seems likely that Glu-D1, Hardness, Glu-D3 and other D sub-genome translocations will play a positive role in expanding global durum wheat utilization.
Technical Abstract: Background and objectives: Utilization of durum wheat (Triticum turgidum ssp. durum) is limited by its weak gluten and poor breadmaking quality. One strategy to improve gluten strength and breadmaking quality is by introducing the Glu-D1 alleles from bread wheat. Findings: Introduction of Glu-D1 alleles Dx2+Dy12 and Dx5+Dy10 increased dough strength as evidenced by SDS sedimentation volume, Lactic acid Solvent Retention Capacity, and Mixograph dough mixing parameters. The Dx5+Dy10 allele was ‘stronger’ than the Dx2+Dy12 allele. However, whereas Dx2+Dy12 improved straight-dough pan bread volume, Dx5+Dy10 did not. This latter result was ascribed to the overly strong, inextensible gluten contributed by the Dx5+Dy10 allele. Conclusions: Whereas both Glu-D1 alleles increased dough strength, Dx2+Dy12 improved bread loaf volume but lines with Dx5+Dy10 produced doughs that were too strong to realize an increase in loaf volume. The results confirm the notion that large bread loaf volume is achieved with a balance of dough extensibility and elasticity. Significance and novelty: Durum wheat production and consumption will increase as bread quality improves. The Glu-D1 high molecular weight glutenin proteins will likely play a role in improving bread making ability. The two major Glu-D1 alleles are accessible via durum wheat translocation lines.