Improving the baking quality of bread wheat using rapid tests and genomics: The prediction of dough rheological parameters by gluten peak indices and genomic selection models

Michel, Sebastian; Gallee, Martin; Löschenberger, Franziska; Buerstmayr, Hermann; Kummer, Christian

doi:10.1016/j.jcs.2017.07.012

Cited by 19 publications

(16 citation statements)

References 29 publications

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“…In the present study, heritability values of the traits ranged from 0.63 (for GPC) to 0.98 (for WA; Figure ). Similar heritability values (ranging from 0.60 to 0.83) were calculated for GlutoPeak, Farinograph, and Extensograph parameters, W, SDSS, and GPC by Michel et al (2017) and for WA, FQN (Farinograph quality number), BV, and falling number by Dencic et al (2011). However, Mladenov, Przulj, Hristov, Djuric, and Milovanovic (2001) recorded low (0.22) to moderate (0.71) heritability values in TW, GPC, SDSS, WGC, resistance to extension, WA, FQN, FDDT (Farinograph dough development time), BV, and baking score.…”

Section: Resultssupporting

confidence: 71%

“…High heritability values (86.2%–95.8%) were calculated for GPC, wet gluten content (WGC), Zeleny sedimentation value (ZSV), and Alveograph deformation energy (W) value by Branković et al (2018). The heritability values for GlutoPeak, Farinograph, and Extensograph parameters, W, SDS sedimentation (SDSS), and GPC were calculated in the range of 0.60–0.83 (Michel, Gallee, Löschenberger, Buerstmayr, & Kummer, 2017).…”

Section: Introductionmentioning

confidence: 99%

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Utilization potential of Glutograph in wheat breeding programs and the influence of genotype and environment on bread wheat quality

et al. 2020

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Background and objectives Glutograph is a relatively new instrument to determine the stretch (GS) and relaxation (GR) properties of wheat gluten. The aims of this research were to determine heritability values of GS and GR and to investigate the effects of genotype and environment on some quality parameters and yield. The relationship between Glutograph parameters and other traits was also investigated by using correlation and biplot analyses. Findings Wide ranges of variability values were observed among both genotypes and environments for Glutograph parameters and other investigated characteristics. Genotype was found to be the most significant source of variation (~69%), and high heritability values (~0.95) were calculated for Glutograph parameters. Glutograph parameters had strong relationships with gluten index (GI) and Alveograph deformation energy (W) based on correlation and biplot analyses. Biplot analysis performed on 24 genotypes and nineteen traits demonstrated that especially eight genotypes had similar responses for GS, GI, grain protein content, Alveograph elasticity index, W, and Zeleny sedimentation values. Conclusion Glutograph could be a beneficial quick screening test especially in early stages of breeding programs for improving the baking quality of wheat. Significance and novelty The high heritability values indicate that Glutograph has a great potential for evaluation of gluten quality, especially in breeding programs.

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Section: Resultssupporting

confidence: 71%

Section: Introductionmentioning

confidence: 99%

Utilization potential of Glutograph in wheat breeding programs and the influence of genotype and environment on bread wheat quality

et al. 2020

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“…Cultivars of bread wheat express between three and five HMW subunit genes, with the encoded proteins accounting for up to 12% of the total grain protein. Breeding progress in wheat has started to consider gluten fractions [45] . However, there is another storage protein fraction, the albumin/globulin fraction ( Figure 3 ), that is considered unimportant for baking quality; the albumin/globulin proteins consist of structural grain N and sulfur storage proteins, mostly with unknown function [46] .…”

Section: The Problem: Two Main Factors Affecting Protein Concentratiomentioning

confidence: 99%

Perspective on Wheat Yield and Quality with Reduced Nitrogen Supply

Zörb

Ludewig

Hawkesford

2018

Trends in Plant Science

205

151

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Wheat is an important cereal crop with a high demand for nitrogen (N) fertilizer to enable the grain protein accumulation that is necessary for baking and processing quality. Here, perspectives for the development of improved wheat genotypes with higher yield stability, better grain quality, and improved N use efficiency to lower environmental impacts are discussed. The development of improved wheat genotypes, for example, genotypes that lack storage proteins that do not contribute to baking quality (e.g., by genome editing), in combination with appropriate N fertilizer management to prevent N losses into the environment underpins a novel approach to improving N use efficiency. This approach may be particularly applicable to wheats grown for animal feed, which have lower quality and functionality requirements.

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“…It has been proved that incorporating NIR and NMR data into the multitrait approach increases the accuracy of GS for some wheat quality traits (accuracy ranged between 0 and 0.47, and between 0 and 0.69 in a single-trait approach and multitrait approach, respectively) [ 56 ]. Incorporating easily obtained gluten peak indices into multitrait GS analysis improved average prediction accuracy by roughly 20% in comparison to single-trait GS for dough rheology traits [ 57 ]. Including metabolomics data in GS resulted in increased accuracies for some wheat quality traits (GPC, GC, FN, FY, Zeleny sedimentation, KH) compared to GS based on DArT markers only [ 71 ].…”

Section: Multitrait Genomic Selectionmentioning

confidence: 99%

An Overview of Key Factors Affecting Genomic Selection for Wheat Quality Traits

Plavšin

Gunjača

Šatović

et al. 2021

Plants

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Selection for wheat (Triticum aestivum L.) grain quality is often costly and time-consuming since it requires extensive phenotyping in the last phases of development of new lines and cultivars. The development of high-throughput genotyping in the last decade enabled reliable and rapid predictions of breeding values based only on marker information. Genomic selection (GS) is a method that enables the prediction of breeding values of individuals by simultaneously incorporating all available marker information into a model. The success of GS depends on the obtained prediction accuracy, which is influenced by various molecular, genetic, and phenotypic factors, as well as the factors of the selected statistical model. The objectives of this article are to review research on GS for wheat quality done so far and to highlight the key factors affecting prediction accuracy, in order to suggest the most applicable approach in GS for wheat quality traits.

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Improving the baking quality of bread wheat using rapid tests and genomics: The prediction of dough rheological parameters by gluten peak indices and genomic selection models

Cited by 19 publications

References 29 publications

Utilization potential of Glutograph in wheat breeding programs and the influence of genotype and environment on bread wheat quality

Utilization potential of Glutograph in wheat breeding programs and the influence of genotype and environment on bread wheat quality

Perspective on Wheat Yield and Quality with Reduced Nitrogen Supply

An Overview of Key Factors Affecting Genomic Selection for Wheat Quality Traits

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