Effects of Glu‐D1 gene introgressions on soft white spring durum wheat (Triticum turgidum ssp. durum) quality

Abstract

Background and objectives Utilization of durum wheat (Triticum turgidum ssp. durum) is limited by its weak gluten and poor bread‐making quality. One strategy to improve gluten strength and bread‐making quality is by introducing the Glu‐D1 alleles from bread wheat. Findings Introduction of Glu‐D1 alleles Glu‐D1a and Glu‐D1d, corresponding to the High Molecular Weight Glutenin subunits Dx2 + Dy12 and Dx5 + Dy10, respectively, increased dough strength as evidenced by SDS sedimentation volume, Lactic acid Solvent Retention Capacity, and Mixograph dough mixing parameters. The Glu‐D1d Dx5 + Dy10 allele was “stronger” than the Glu‐D1a 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 Glu‐D1d 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.

Novel quality features to expand durum wheat applications

“…Increasing protein content by introducing Gpc‐B1 allele from wild emmer ( Triticum turgidum subsp. dicoccoides ) also improved dough strength and breadmaking quality 81 …”

“…dicoccoides) also improved dough strength and breadmaking quality. 81 Vital wheat gluten is also an ingredient recovered from wet extraction of starch and it has a long history of use as a dough strengthener of weak flours. 82 Gluten is also widely used in food products as binder, filler and extender to improve consistency, mouthfeel and sensory traits.…”

Increasing the Versatility of Durum Wheat through Modifications of Protein and Starch Composition and Grain Hardness

“…The 1AS.1AL-1DL translocation lines have been reported to produce dough with very low extensibility [ 50 ]. The effect of the 2 + 12 addition does depend on the genetic background because when present in a soft durum, dough strength and bread LV were greatly improved [ 51 ] but not in lines where the 5 + 10 subunit pair was added because the dough was too strong and inelastic.…”

“…Two experimental lines, UCRD01-05 and UCRD01-01, which were two 1D-1B chromosomal translocation lines with the 2 + 12 and 5 + 10 alleles, respectively, were crossed with Soft Svevo and carried out to the F5 and F7 generations, respectively [ 51 ]. The gluten strength measurements of flour sodium dodecyl sulfate (SDS) and lactic acid solvent retention capacity increased dramatically with the introgression of the 2 + 12 alleles.…”

“…However, in both the Mixograph and the bread baking, the dough showed too much elasticity and not enough extensibility to create sufficient oven spring. In combination with the other alleles in Soft Svevo, adding the 5 + 10 alleles created a dough that was too strong and not extensible enough [ 51 ].…”