Genetic Variation and the Effectiveness of Early‐Generation Selection for Soft Winter Wheat Quality and Gluten Strength

Knott, Carrie A.; Sanford, David A. Van; Souza, E.

doi:10.2135/cropsci2008.05.0290

Cited by 14 publications

(19 citation statements)

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“…This may be explained by the sedimentation value use in the early breading process to select genotypes for high baking quality as reported, e.g. by Knott et al (2009), Hartl et al (2011) and Souza et al (2012). …”

Section: Discussionmentioning

confidence: 84%

Breeding progress, environmental variation and correlation of winter wheat yield and quality traits in German official variety trials and on-farm during 1983–2014

et al. 2016

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Key message Over the last 32 years, a large gain in grain yield (24 %) was achieved in official German variety trials, and despite considerable loss in protein concentration (−7.9 %), winter wheat baking quality was partially improved over the last 32 years. On-farm gain in grain yield (32 %) exceeded gain in trials, but at yield level about 25 dt ha −1 lower. Breeding progress was very successfully transferred into both progress in grain yield and on-farm baking quality. AbstractLong-term gains in grain yield and baking quality of 316 winter wheat varieties from German official trials were evaluated. We dissected progress into a genetic and a non-genetic part to quantify the contribution of genetic improvement. We further investigated the influence of genotype and environment on total variation by estimating variance components. We also estimated genetic and phenotypic correlation between quality traits. For trial data, we found a large gain in grain yield (24%), but a strong decline in protein concentration (−8.0%) and loaf volume (−8.5%) relative to 1983. Improvement of baking quality could be achieved for falling number (5.8%), sedimentation value (7.9%), hardness (13.4%), water absorption (1.2%) and milling yield (2.4%). Grain yield, falling number and protein concentration were highly influenced by environment, whereas for sedimentation value, hardness, water absorption and loaf volume genotypes accounted for more than 60% of total variation. Strong to very strong relations exist among protein concentration, sedimentation value, and loaf volume. On-farm yields were obtained from national statistics, and grain quality data from samples collected by national harvest survey. These on-farm data were compared with trial results. On-farm gain in grain yield was 31.6%, but at a mean level about 25 dt ha−1 lower. Improvement of on-farm quality exceeded trial results considerably. A shift to varieties with improved baking quality can be considered as the main reason for this remarkable improvement of on-farm baking quality.Electronic supplementary materialThe online version of this article (doi:10.1007/s00122-016-2810-3) contains supplementary material, which is available to authorized users.

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Section: Discussionmentioning

confidence: 84%

Breeding progress, environmental variation and correlation of winter wheat yield and quality traits in German official variety trials and on-farm during 1983–2014

et al. 2016

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“…Within United States soft wheat germplasm, fl our-milling yield is highly heritable and an important measure of soft wheat quality (Baenziger et al, 1985;Guttieri et al, 2001Guttieri et al, , 2004Souza et al, 2008;Knott et al, 2009). Within United States soft wheat germplasm, fl our-milling yield is highly heritable and an important measure of soft wheat quality (Baenziger et al, 1985;Guttieri et al, 2001Guttieri et al, , 2004Souza et al, 2008;Knott et al, 2009).…”

Section: Researchmentioning

confidence: 99%

“…The greatest concentrations of minerals are in the aleurone and then the bran layers, the same layers that contribute to increased water absorption within a soft wheat. Previous work with whole grain ground-wheat samples indicated that cultivars varied signifi cantly for water absorption in ground meal and that the heritability components of fl our water absorption, such as damaged starch content, exceeded 60% (Guttieri et al, 2004, Knott et al, 2009. Greater fl our water absorption decreases the suitability of a fl our for high-sugar products like cookies and cakes (Guttieri et al, 2001).…”

Section: Selecting Soft Wheat Genotypes For Whole Grain Cookiesmentioning

confidence: 99%

“…F lour-milling yield and particle size are traits that are under genetic control in wheat (Triticum aestivum L.) and manipulated through selection. Within United States soft wheat germplasm, fl our-milling yield is highly heritable and an important measure of soft wheat quality (Baenziger et al, 1985;Guttieri et al, 2001Guttieri et al, , 2004Souza et al, 2008;Knott et al, 2009). Milling yield is quantitatively inherited and infl uences nearly every other aspect of fl our quality measured for soft wheat (Guttieri et al, 2001(Guttieri et al, , 2004and Knott et al, 2009).…”

Section: Researchmentioning

confidence: 99%

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Selecting Soft Wheat Genotypes for Whole Grain Cookies

2011

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Increased consumption of whole grain cereal products has broad health benefits. Using an experimental whole grain flour‐milling system, we evaluated soft wheat (Triticum aestivum L.) winter wheat genotypes in whole grain flour for use in cookies. Grain from 14 soft winter wheat cultivars grown in two locations within two crop years was milled using a short‐flow flour mill to produce white flour, and then the bran was ground and reconstituted with a white flour to produce a whole wheat flour for comparison baking. Flour samples were evaluated with the solvent retention capacity (SRC) test and the wire‐cut cookie method. Bran fractions were analyzed for water‐extractable nonstarch polysaccharides. Whole grain flour cookie diameter could be estimated from the diameter of cookies made with white flour. The best predictive models for whole grain wire‐cut cookie performance were based on milling softness equivalent and the whole grain sucrose SRC test. Greater softness equivalents and smaller whole grain sucrose SRC values were predictive of larger cookie diameters. Variation in whole grain cookie diameter and texture was due to total water extractable arabinoxylan and the arabinose:xylose ratio in the bran. Early generation selection for whole grain characteristics can use softness equivalent and cookie quality information from white flour. Yet identification of the lines with uniquely superior whole grain flour quality may require whole grain flour analysis.

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“…Thus, different aspects of flour quality are profiled by the flour SRC values (Gaines 2000). Smaller-scale SRC methods have been developed to assess whole wheat meal and as an early generation selection tool in breeding programs (Bettge et al 2002;Guttieri et al 2004;Knott et al 2009). Although almost all of these studies have reported on the relationships between SRC values and the quality of the sugar-snap cookie, little information has been available with respect to the relationships between SRC tests and the baking quality of Japanese sponge cake.…”

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confidence: 99%

Prediction of Specific Japanese Sponge Cake Volume Using Pasting Properties of Flour

et al. 2010

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Cereal Chem. 87(6):505-510In Japanese soft wheat (Triticum aestivum L.) breeding programs, protein content (PC), and specific surface area (SSA) of flour have been used as important factors for the baking quality of Japanese sponge cake. We proposed batter pasting viscosity (BPV) as a parameter to predict the baking quality of Japanese sponge cake. BPV was measured using a Rapid Visco-Analyser (RVA) with a modified heating profile. Twenty soft wheat samples from the 2006-07 season and 22 from the 2007-08 season, including Japanese soft wheat cultivars, advanced breeders' lines, and Western White (WW) imported from the United States, were milled and evaluated for solvent retention capacity (SRC) values of four solvents, batter pasting properties, flour pasting properties, PC, SSA, and specific cake volume (SCV) to investigate their relationships. BPV was the most strongly correlated of the parameters to SCV (r = −0.90, P < 0.001).Stepwise multiple regression analysis selected BPV and minimum viscosity (MV) of flour pasting as significant independent variables to predict SCV (corrected R 2 = 0.848). The variability in BPV related to cake batter expansion was highly explained by PC and sucrose SRC (corrected R 2 = 0.854, P < 0.001). MV was correlated to SSA (r = 0.56, P < 0.001) and might be related to the prevention of sponge cake shrinkage during baking.

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Genetic Variation and the Effectiveness of Early‐Generation Selection for Soft Winter Wheat Quality and Gluten Strength

Cited by 14 publications

References 9 publications

Breeding progress, environmental variation and correlation of winter wheat yield and quality traits in German official variety trials and on-farm during 1983–2014

Breeding progress, environmental variation and correlation of winter wheat yield and quality traits in German official variety trials and on-farm during 1983–2014

Selecting Soft Wheat Genotypes for Whole Grain Cookies

Prediction of Specific Japanese Sponge Cake Volume Using Pasting Properties of Flour

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