Milling and Bread Baking Traits Associated with Puroindoline Sequence Type in Hard Red Spring Wheat

Abstract

Recent results have shown that mutations in genes coding for puroindoline a and b (PinA and PinB) are associated with the expression of the hard texture of wheat (Triticum aestivum L.) grain. A majority of hard wheats have a glycine‐to‐serine mutation in puroindoline b (allele PinB‐D1b), or they are devoid of puroindoline a (allele PinA‐D1b). Hard wheats with PinA‐D1b tend to be harder than those with PinB‐D1b Grain hardness is known to affect milling and baking traits. Our objective was to determine the influence of allelic variation in PinA and PinB on milling and bread quality traits in a recombinant inbred population segregating for PinA‐D1b and PinB‐D1b One hundred thirty‐nine recombinant inbred lines from the cross ‘Butte 86’ (PinA‐D1b allele)/ND2603 (PinB‐D1b allele) and parents were grown in a field trial with two replications at two locations. Grain hardness was measured by near‐infrared reflectance (NIR) and the single‐kernel characterization system (SKCS). Grain was milled and baked for each line. Puroindoline allele type was determined for each line. The PinB‐D1b group had significantly softer grain, higher break flour yield, flour yield, milling score, and loaf volume, and lower flour ash and crumb grain score (low score being desirable) than the PinA‐D1b group. Significant genetic variability was detected within allelic classes for all traits. The proportion of variation among entry means attributed to puroindoline classes was 34% for break flour yield, 26% for NIR hardness, and 22% for SKCS harness index. Grain hardness was negatively correlated with break flour yield, flour yield, and mixing score and positively correlated with flour ash. Grain hardness was not correlated with loaf volume or crumb grain score. The PinB‐D1b allele was more desirable for milling and bread baking, although superior milling and bread quality genotypes could be selected within either class.

AB-QTL analysis in winter wheat: I. Synthetic hexaploid wheat (T. turgidum ssp. dicoccoides × T. tauschii) as a source of favourable alleles for milling and baking quality traits

“…The Ha locus was found to have a strong influence on milling yield (Campbell et al 1999). Consistent with this result, Martin et al (2001) and Nelson et al (2006) both detected strong negative correlations between grain hardness and milling yield. (3) For economical reasons, flour yield or milling yield is also an important quality criterion (Marshall et al 1986), which may be affected by field variation and by variation from the laboratory (Smith et al 2001).…”

Puroindoline allele diversity in Canadian and northern US hard spring wheat varieties differing in kernel hardness

“…A similar trend was seen in exp. 2 which is in agreement with HI differences previously reported (Giroux et al 2000;Martin et al 2001). Based on our current research, Canadian wheats predominantly carry the Pina-D1a/Pinb-D1b genotype.…”

“…Generally, genotypes having the Pina-D1b allele have harder texture than those having the mutations at Pinb-D1 (Giroux et al 2000;Martin et al 2001;Cane et al 2004;Clarke and Rahman 2005). Simultaneous deletion of both Pin-D1 loci in hexaploid wheat results in an average hardness index approximately 5% higher than those observed in genotypes with individual mutations (Tranquilli et al 2002).…”

“…In wheat (Triticum L.), kernel hardness is used to differentiate market classes as variation in hardness influences key end-use quality traits including flour milling yield, flour particle size, flour water absorption, flour colour, crumb structure, loaf volume, crumb score, and the degree of starch damage during milling (Martin et al 2001(Martin et al , 2007Cane et al 2004;Chen et al 2007). Endosperm hardness depends on the binding strength between the protein matrix and starch granules (Morris 2002), with starch granules loosely attached to the protein matrix in soft wheats and tightly bound in hard wheats.…”

Single Kernel Characterization of Wheat Varieties in Relation to Milling Quality

“…Soft-textured wheat genotypes (Pina-D1a/Pinb-D1d) showed the least value for grain hardness and higher break flour and lesser reduction flour yield (Ma et al, 2009). Wheat lines with Pinb-D1b allele showed significant reduction in grain hardness, higher break flour yield and milling score and lower flour ash content than the Pina-D1b group (Martin et al 2001. PinaD1a/Pinb-D1b genotypes displayed better milling yield than Pina-D1b/Pinb-D1a (Eagles et al, 2006).…”