Kernel morphology and texture influence the value of wheat (Triticum aestivum L.). The objectives of this study were to determine associations between kernel traits and molecular markers and to identify quantitative trait loci (QTLs) affecting kernel traits in a soft × hard white wheat cross. Seventy eight F~-derived recombinant inbred lines (RILs) from cross be tween the so ft wh ite wh eat NY 6432-18 (NY18) and the hard white wheat 'Clark's Cream' (CC) were developed by single seed descent. Kernel texture was measured by near infrared reflectance (NIR) on RIL grain samples from six environments. Digital image analysis (DIA) was used to measure kernel length, width, area, perimeter on grain samples from four environments. Test weight and thousand kernel weight (TKW) were also determined. Shape factor and density factor were calculated. The map for this population consisted of 313 molecular markers in 47 linkage groups located on all wheat homoeologous chromosome groups. Linkage groups that mapped to wheat homoeologous group 2 chromosomes were highly skewed towards NY18 alleles. Genotype effects and genotype × environment interactions were highly significant for most traits. QTLs for kernel width and kernel length also influenced kernel area and TKW, but did not influence each other. The pinB marker at the puroindoline B locus on chromosome 5DS explained over 60% of the phenotypic variation for kernel texture. QTLs for kernel traits were located on chromosomes IA, 2B, 2D, 3B, 7A, and 7B. Tm HE ECONOMIC VALUE of the U.S. wheat crop is deterined by class, which depends in part on kernel morphology and texture, and by test weight. Inspectors for the U.S. Grain Inspection, Packers and Stockyards Administration use color, shape, and length of the kernel and shape of the germ, crease, and brush to determine wheat grain classes (GIPSA, 1997). In general, hard wheat kernels are long, narrow, and translucent while soft kernels are short, rounded, and chalky in appearance. Hybridization between classes reduces the correlation between kernel morphology and wheat class and reduces the accuracy of the current classification

Granule size distribution of wheat starch is an important characteristic that can influence its chemical composition, which in turn may affect its functionality. The granule size distribution and chemical composition of soft wheat starches were characterized and compared and relationships among those properties were identified. Thirty‐four starch samples from 12 soft wheat cultivars grown in the eastern half of the United States were examined. Granule size distribution was characterized using a laser light‐scattering technique. Amylose and phospholipid contents were determined using colorimetric procedures. A clear trimodal distribution of granule sizes was shown by 26 out of 34 starch samples: small granules with diameters <2.8 μm, midsize granules with diameters of 2.8–9.9 μm, and large granules with diameters >9.9 μm. Volume% distribution of granules within the three size classes had ranges of 9.7–15.2% (small), 13.4–27.9% (medium), and 57.9–76.9% (large). Highly significant differences were seen among the cultivars for volume% of granules within the ranges of 9.9–18.5 μm and 18.5–42.8 μm. Cultivar specific surface area means also differed. The environment affected granule size distribution, with some cultivars exhibiting more variation than others. Pioneer 2555 was the least variable, whereas Pioneer 2550 and Geneva were the most variable cultivars. Mean total amylose (TAM), apparent amylose (AAM), and lysophospholipid (LPL) values varied significantly among cultivars. TAM was positively correlated with the volume% of granules of 9.9–18.5 μm. LPL was negatively correlated with mean starch granule diameter and positively correlated with specific surface area of granules, indicating smaller granules tended to have higher lipid contents. Results suggest that significant differences exist in granule size distribution of soft wheat starches and affect starch chemical composition. Data also suggest it is possible that lipid is preferentially associated with the biosynthesis of small starch granules.

Interclass hybridization between soft and hard wheat (Triticum aestivum L.) results in new genetic combinations of potential value. We investigated whether interclass hybridization could improve end‐use quality of both classes. Our objectives were to analyze quality traits in a population of recombinant inbred lines (RILs) derived from a cross between the good quality soft white wheat NY6432‐18 (NY18), and good quality hard white wheat Clark's Cream (CC), identify quantitative trait loci (QTLs) for those traits, and use linkage analysis to determine which parent was contributing favorable alleles at specific QTLs for a given trait. The population was assessed for milling, protein and dough mixing, hydration, cookie and loaf traits. Traits were measured in two to six environments grown over three seasons in Ithaca, NY. The molecular map for the population contains 370 molecular markers including restiction fragment length polymorphisms (RFLPs), microsatellites, and markers derived from known function genes in wheat. Linkage groups have been located to all the wheat chromosomes except for 7D. Pinb derived from the puroindoline b gene on chromosome 5DS was the major QTL for milling, hydration, and cookie baking traits. The major QTL for mixograph peak time was at the Glu‐Dy1 marker, derived from Glu‐D1‐2 gene on chromosome 1DL. The Glu‐Ax1 and Glu‐By1 markers were QTLs for mixograph peak height and tolerance, respectively. QTLs for flour protein quantity were detected on chromosome 2B. With the exception of the hydration traits, multiple regression models included alleles from both parents. Interclass hybridization may be an underexploited wheat breeding strategy for improvement of agronomic and quality traits in wheat.

Milling and baking quality traits in wheat (Triticum aestivum L.) were studied by QTL analysis in the ITMI population, a set of 114 recombinant inbred lines (RILs) generated from a synthetic-hexaploid (W7985) x bread-wheat (Opata 85) cross. Grain from RILs grown in U.S., French, and Mexican wheat-growing regions was assayed for kernel-texture traits, protein concentration and quality, and dough strength and mixing traits. Only kernel-texture traits showed similar genetic control in all environments, with Opata ha alleles at the hardness locus Ha on chromosome arm 5DS increasing grain hardness, alkaline water retention capacity, and flour yield. Dough strength was most strongly influenced by Opata alleles at 5DS loci near or identical to Ha. Grain protein concentration was associated not with high-molecular-weight glutenin loci but most consistently with the Gli-D2 gliadin locus on chromosome arm 6DS. In Mexican-grown material, a 2DS locus near photoperiod-sensitivity gene Ppd1 accounted for 25% of variation in protein, with the ppd1-coupled allele associated with higher (1.1%) protein concentration. Mixogram traits showed most influence from chromosomal regions containing gliadin or low-molecular-weight glutenin loci on chromosome arms 1AS, 1BS, and 6DS, with the synthetic hexaploid contributing favorable alleles. Some RI lines showed quality values consistently superior to those of the parental material, suggesting the potential of further evaluating new combinations of alleles from diploid and tetraploid relatives, especially alleles of known storage proteins, for improvement of quality traits in wheat cultivars

Dry yellow peas, lentils, and faba beans were germinated under laboratory conditions. Periodic rinsing with water.at 2-hr intervals was effective in controlling microbial growth. Marked increase in ascorbic acid of the legumes was observed during germination. Amino acid contents did not change appreciably after 4day germination. Wheat flour blends containing ungerminated and germinated legume flours at 5, 10, and 150/O levels were used in baking studies. Addition of 15% legume flours to bread resulted in only small deleterious effects on loaf volume, crumb grain, and flavor. Germination adversely affected the baking properties of peas and lentils, but not faba beans. Blanching of the germinated peas further impaired its baking properties.

Changes in milling and baking quality (especially flour yield) of soft red winter wheat can have a large economic impact on flour mills. To determine the relationship between early-season powdery mildew and late-season leaf rust on flour yield, flour protein, alkaline water retention capacity, and kernel texture (softness equivalent), a study was conducted over 2 years at Kinston and Plymouth, NC. Different levels of powdery mildew and leaf rust developed on three winter wheat cultivars that varied in levels of disease resistance, the presence of seed treatment, and the presence and timing of foliar fungicide application. In Kinston and Plymouth in 1989-90, where leaf rust occurred early, the softness equivalent score was lower in wheat grown from seed treated with triadimenol. The following year, when the leaf rust epidemic increased later, foliar fungicide application reduced disease and resulted in lower softness equivalent scores in both Plymouth and Kinston for cv. Saluda and in Kinston for cv. Coker 983. A regression model was developed to describe the relationship between the log of the area under the disease progress curves and adjusted flour yield (AFY). The AFY of Saluda was reduced in the presence of powdery mildew such that %AFY = 103.96 - 0.92 (log AUMPC).

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There are a growing number of individuals diagnosed with food allergies and intolerances. Gluten, in particular, is avoided by many individuals because of celiac disease, gluten intolerance, and gluten ataxia. Individuals with allergies, intolerances, or both follow strict diets, but there is concern that these individuals may be at risk of several nutrient deficiencies, including decreased calcium, iron, B vitamins, and fiber. To prevent deficiencies, alternative sources of these nutrients must be provided. Gluten‐free cereals and pseudocereals such as amaranth, buckwheat, corn, millet, rice, sorghum, and quinoa can be excellent sources of vitamins, minerals, fiber, and other important nutrients. Germination of these edible seeds has been shown to further increase nutrient content and to reduce antinutrients. Their use to naturally fortify and enrich gluten‐free foods has great potential. Although there are many benefits to germinated seeds in food, more research must be done to improve texture and sensory properties to gain wider consumer acceptance. A review of germination of gluten‐free cereals and pseudocereals and its effect on their nutritional profile is presented.