| Milling and bread baking traits associated with puroindoline sequence type in hard red spring wheat. Crop Science 41:228-234 |
Martin,J.M., Frohberg,R.C., Morris,C.F., Talbert,L.E. and Giroux,M. J.
Dept. of Plant Sciences, Montana State University, North Dakota State University and USDA-ARS Western Wheat Quality Lab |
| Recent results have shown that mutations
in genes coding for puroindoline a and b (PinA and PinB) are associated
with the expression of the hard texture of wheat (Triticum aestivum L.)
grain. A majority of hard wheats have a glycine-to-serine mutation in puroindoline
b (allele PinB-D1b), or they are devoid of puroindoline a (allele PinA-D1b).
Hard wheats with PinA-D1b tend to be harder than those with Pinb-D1b.
Grain hardness is known to affect milling and baking traits. Our objective was
to determine the influence of allelic variation in PinA and PinB
on milling and bread quality traits in a recombinant inbred population segregating
for PinA-D1b and PinB-D1b. One hundred thirty-nine recombinant
inbred lines from the cross'Butte 86' (PinA-D1b allele)/ND2603 (PinB-D1b
allele) and parents were grown in a field trial with two replications at two
locations. Grain hardness was measured by near-infrared reflectance (NIR) and
the single-kernel characterization system (SKCS). Grain was milled and baked
for each line. The PinB-D1b group had significantly softer grain, higher
break flour yield, flour yield, milling score and loaf volume, and lower flour
ash and crumb grain score (low score being desirable) than the PinA-D1b
group. Significant genetic variability was detected within allelic classes for
all traits. The proportion of variation among entry means attributed to puroindoline
classes was 34% for break flour yield, 26% for NIR hardness, and 22% for SKCS
hardness index. Grain hardness was negatively correlated wtih break flour yield,
flour yield and mixing score and positively correlated with flour ash. Grain
hardness was not correlated wtih loaf volume or crumb grain score. The PinB-D1b
allele was more desirable for milling and bread baking, although superior milling
and bread quality genotypes could be selected within either class.
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