Submitted to: Crop Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/1/1995
Publication Date: N/A
Interpretive Summary: Wheat breeders world wide have used the genes from rye to enhance disease resistance, and increase yield potential. Although it appears to have detrimental effects on hard wheat baking quality, there are no known reports of its impact on soft wheat quality. This study was designed to investigate the effects of rye genes on baking quality in soft red winter wheats and to evaluate the interactions of these effects with environment genetic background. Rye genes were associated with significant reductions in milling quality and with a decrease in baking quality. Rye genes also caused a reduction in test weight in two cases. Thus, although rye genes may enhance value to the farmers with greater grain yields, they may be harmful to millers and bakers.
Technical Abstract: Wheat (Triticum aestivum L.) breeders world wide have used the lBL.1RS translocation as a source of genes for disease resistance, broad adaptation and enhanced yield potential. Although it appears to have detrimental effects on hard wheat baking quality, there are no known reports of its impact on soft wheat quality. This study investigated the effects of 1BL.1RS on milling and baking quality in soft red winter wheats and evaluated the interaction of those effects with environment and genetic background. Grain from 1BL.1RS and non-rye sister lines, derived in the F(sub 9) from two experimental lines, SW85*294 and SW85*5626, was evaluated from five Missouri environments. In both genetic backgrounds, 1BL.1RS was associated with significant reductions in adjusted flour yield and overall milling quality and a significant increase in alkaline water retention capacity (AWRC) which may be detrimental to soft wheat baking quality. Test weight in 1BL.1RS was reduced by 11.6 kg per m(super 3) in SW85*294 but was not affected in SW85*5626. In the SW85*5626 background, 1BL.1RS increased softness equivalent 1.3 percentage units but had no affect on SW85*294. Neither flour protein content nor overall baking quality was affected by the presence of 1BL.1RS. For all traits, the effect of the genetic background was large compared to the effect of 1BL.1RS. Variation within the 1BL.1RS lines in both genetic backgrounds was significant and led to the conclusion that in these lines the negative effects of 1BL.1RS could be overcome by selection.