Quantitative Trait Loci Associated with Milling and Baking Quality in a Soft × Hard Wheat Cross

Abstract

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.

Quantitative trait loci influencing end-use quality traits of hard red spring wheat breeding lines

“…The SE-HPLC absorbance area (AA) and area % (A%) of polymeric proteins represents the quantity of proteins in flour and in protein, respectively. Two major QTL clusters on chromosomes 1B and 1D that influenced many polymeric proteins, dough mixing strength and bread-making properties were mapped at the high-molecular weight (HMW) glutenin Glu-B1 and Glu-D1 loci, which is consistent with previous research (Campbell et al 2001 Shapiro-Wilk normality test was based on the mean of three environments with the null hypothesis stating that the distribution is normal; RIL -recombinant inbred lines; SD -standard deviation *P < 0.05, **P < 0.01, ***P < 0.001;…”

“…To address this challenge, several research groups have used wheat germplasm covering different market classes to identify quantitative trait loci (QTL) and genes influencing specific end-use quality traits (Campbell et al 2001;McCartney et al 2006;Elangovan et al 2008;Mann et al 2009). In this study, we present QTL influencing major endosperm protein fractions, dough-mixing strength, and bread-making properties in hard red spring wheat breeding lines adapted to the Upper Midwest region of the USA.…”

Wheat flour protein content and water absorption analysis in a doubled haploid population

“…Various QTL loci have been identified previously for wheat protein content. Those including loci on chromosome 2DL (Prasad et al, 1999), 5DL (Law et al, 1978), 4B, 5A, 6A, 6B, 7B (durum wheat, Blanco et al, 1996), and on 2B, 1A, 5AL, 7AL (Campbell et al, 2001). It is unclear that if there are any relationships between the main QTL for protein content identified in this study and the QTLs previously identified on 5A in Durum wheat (Blanco et al, 1996) and on 5AL in bread wheat (Campbell et al, 2001).…”

“…Those including loci on chromosome 2DL (Prasad et al, 1999), 5DL (Law et al, 1978), 4B, 5A, 6A, 6B, 7B (durum wheat, Blanco et al, 1996), and on 2B, 1A, 5AL, 7AL (Campbell et al, 2001). It is unclear that if there are any relationships between the main QTL for protein content identified in this study and the QTLs previously identified on 5A in Durum wheat (Blanco et al, 1996) and on 5AL in bread wheat (Campbell et al, 2001). Whilst most wheat storage proteins are encoded by group 1 chromosomes (Payne et al, 1982;Pogna et al, 1990;Singh and Shepherd, 1988), the majority of the identified loci for protein content are not located on group 1 chromosomes.…”

“…It is often related to breadmaking quality (Halverson and Zeleny, 1988). Good bread flour has strong gluten that is indicated by high protein quantity (Campbell et al, 2001). In addition, wheat of high protein content usually commands a premium price because it is in demand for blending with low protein wheat for the production of bread flour (Halverson and Zeleny, 1988).…”