Wheat breeding for end-product use

Bushuk, W.

doi:10.1007/978-94-011-4896-2_27

Cited by 74 publications

(80 citation statements)

References 9 publications

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“…However, baking industry exigencies and wide consumer preferences have driven wheat breeders to incorporate the trait 'wheat quality' as an important target goal in their current research (Bushuk, 1998).…”

Section: Introductionmentioning

confidence: 99%

Mapping quantitative trait loci (QTLs) associated with dough quality in a soft×hard bread wheat progeny

Kerfal

Giraldo

Rodríguez-Quijano

et al. 2010

Journal of Cereal Science

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Keywords:Recombinant inbred lines Storage proteins Quantitative trait loci Bread wheat quality Bread wheat (Triticum aestivum L.) quality is a key trait for baking industry exigencies and broad consumer preferences. The main goal of this study was to undertake quantitative trait loci (QJL) analyses for bread wheat quality in a set of 79 recombinant inbred lines (RILs) derived from a soft x hard bread wheat cross. Field trials were conducted over two years, utilizing a randomized complete block design. Dough quality was evaluated by sedimentation test, mixograph and alveograph analysis. Protein content was measured by near-infrared reflectance analysis and grain hardness was determined by the single kernel characterization system (SKCS).A genetic map based on 263 SSR markers and glutenin loci was constructed. Composite interval mapping (CIM) analysis detected a total of 20 QTLs distributed among ten chromosomes which were associated with variations in quality traits.Results confirmed the previous investigations on the known relationship between storage-protein alleles and dough quality, and detected new and stable QTLs related to dough quality parameters on chromosomes 2A, 7A, 5B and ID. These new QTLs could be further investigated. Also, in this study, some RILs showed very high dough extensibility values which involve future validation studies for QTLs associated with to this trait.

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Section: Introductionmentioning

confidence: 99%

Mapping quantitative trait loci (QTLs) associated with dough quality in a soft×hard bread wheat progeny

Kerfal

Giraldo

Rodríguez-Quijano

et al. 2010

Journal of Cereal Science

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“…Regarding the grain quality attributes, the requirements for good quality of different enduse products vary widely. However, regardless of end-use type, gluten strength (the combination of elasticity and extensibility) is the key factor that determines the processing quality of common wheat and durum wheat (Bushuk 1998;Peña et al 2002).Physical-chemical methods, such as SDS sedimentation volume (SDSS) or gluten index, and physical dough testing methods, such as farinograph development time, alveograph deformation energy (W), and mixograph peak time (MPT), all can be used for indirectly predicting the gluten strength. However, when it comes to their application in a wheat-breeding program, there are many factors to consider, such as breeding stage to initiate selection, sample size, repeatability, cost, labor, and time requirement.…”

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confidence: 99%

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confidence: 99%

Comparing Small‐Scale Testing Methods for Predicting Wheat Gluten Strength Across Environments

Hernández-Espinosa

et al. 2014

Cereal Chem

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Cereal Chem. 92(3):231-235Gluten strength is the main factor determining the rheological and processing properties of wheat. Rapid, small-scale tests that can indirectly predict gluten strength are extremely important for wheat-breeding selection, particularly when using pedigree methodology. The efficiency and reliability of three small-scale tests (SDS sedimentation volume [SDSS], swelling index of glutenin [SIG], and lactic acid retention capacity [LARC]) across three environments (E1, no stress; E2, drought stress; and E3, heat stress) were evaluated by using 15 common wheat and nine durum wheat cultivars. In the case of common wheat, SIG highlighted its advantage for predicting gluten strength, even under stress environments, compared with LARC and SDSS, whereas SDSS showed the best relationship with bread loaf volume. For durum wheat, SIG showed the best predicting value in E1 and E3; however, under drought stress, SDSS, SIG, and LARC all lost their good ability for predicting gluten strength in durum wheat, which needs further investigation. Also, the comparison between two mixograph parameters (mixograph peak time and mixograph peak integral) for predicting gluten strength and the suitability of testing SIG and LARC with whole meal (or semolina) instead of refined flour were also investigated.Wheat is one of the main sources of calories, protein, and other nutrients for a large part of the global population. Most (95%) of the commercially cultivated species are common wheat (Triticum aestivum L., AABBDD), and only around 5% is durum wheat (T. turgidum L. subsp. durum, AABB). One of the main reasons for the global popularity of wheat is that its whole meal, refined flour, or semolina, when mixed with water, form viscoelastic dough that can be easily processed into diverse types of food products owing to the unique viscoelastic properties of its gluten protein. Generally, common wheat flour is used mainly for bread (leavened breads, flat breads, and steamed breads), noodles, cookies, and cakes, whereas durum wheat is made into pasta products globally and into regional foods such as flat breads, couscous, and bulgur. Regarding the grain quality attributes, the requirements for good quality of different enduse products vary widely. However, regardless of end-use type, gluten strength (the combination of elasticity and extensibility) is the key factor that determines the processing quality of common wheat and durum wheat (Bushuk 1998;Peña et al. 2002).Physical-chemical methods, such as SDS sedimentation volume (SDSS) or gluten index, and physical dough testing methods, such as farinograph development time, alveograph deformation energy (W), and mixograph peak time (MPT), all can be used for indirectly predicting the gluten strength. However, when it comes to their application in a wheat-breeding program, there are many factors to consider, such as breeding stage to initiate selection, sample size, repeatability, cost, labor, and time requirement. In early segregating generations (F 2 -F 4 ), particula...

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“…Islah programlarında da fiziksel özellikleri iyi olmayan genotiplerin seçilmemesi ve tane fiziksel özelliklerini değerlendirirken genetik yapı yanında çevresel şartların da mutlaka göz önünde tutulması gerekmektedir (Yazar ve ark. 2013, Elgün ve Ertugay 1995 (Bushuk 1998) kompozisyonu ile birlikte hamur özellikleri ve ürünün pişirme, tekstür ve görünüm özelliklerini belirleyen temel bir faktördür (Carson and Edwards 2009, Rousset et al 1985, Borghi et al 1995Guttieri et al 2001). Ülkemizde alımlarda şu anda üzerinde en fazla durulan ve %12 nin üzerinde her yarım birim artışta ekstra ödeme yapılan protein miktarı deneme yılının iklim koşulları nedeniyle yüksek elde edilmiştir.…”

Section: Bulgular Ve Tartışmaunclassified

İleri Kademe Ekmeklik Buğday Hatlarının Bazı Teknolojik Kalite Özelliklerinin Değerlendirilmesi

Karaduman¹,

Akın²,

Türkölmez³

et al. 2015

Tarla Bitkileri Merkez Araştırma Enstitüsü Dergisi

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ÖzBu çalışma, Eskişehir Geçit Kuşağı Tarımsal Araştırma Enstitüsü (GKTAE)'nde yürütülen 3 lokasyonda 5 denemeden sağlanan bölge verim denemesi kademesindeki ekmeklik buğday (Triticum aestivum) hatlarının teknolojik kalite özelliklerinin belirlenmesi amacıyla 2013-2014 yetiştirme sezonununda yapılmıştır. Çalışmada tane fiziksel özellikleri, protein miktar ve kalitesi ve gluten reolojik özellikleri bakımından hatlar değerlendirilmiştir. Çalışma sonuçlarına göre 21, 16 ve 22 no'lu hatlar en yüksek kalite özelliklerine sahip olmuşlardır. Ekmeklik kalitesi iyi olarak bulunan 2 ve 4 no'lu hatlarının tane fiziksel özellikleri daha düşük olarak elde edilmiştir. Bu hatlardan bazıları tekrar denenmek üzere bölge verim denemelerine alınmış; bütün hatlar melezleme çalışmalarında kullanılmak üzere kalite gözlem bahçesine aktarılmıştır. Araştırmada kalite parametreleri ile yapılan GGE biplot analize göre gluten reolojik özellikleri çok yakın ilişki göstermiştir. Protein miktarı ve protein kalite özellikleri arasında da çok yakın ilişki vardır. AbstractThis study was done to determine technological quality parameters of bread wheat (Tiriticum aestivum) lines in regional yield trial supplied from 5 trials in 3 locations conducted on Transitional Zone Agricultural Research Institute (TZARI) in ecological conditions of 2013-14 year. In the study lines were evaluated in terms of physical characteristics, protein amount and quality and gluten rheological parameters. According to results of study the lines 21,16 and 22 had high quality values. Although the lines 2 and 4 had good quality values it was obtained lower physical quality parameters. Some lines were put to regional yield trial to evaluate again and all lines were sent to quality observation nursery to use in crossing studies. In the study according to GGE biplot analysis there were close relationship between gluten rheological parameters. Also it was close relationship between protein content and protein quality parameters.

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Wheat breeding for end-product use

Cited by 74 publications

References 9 publications

Mapping quantitative trait loci (QTLs) associated with dough quality in a soft×hard bread wheat progeny

Mapping quantitative trait loci (QTLs) associated with dough quality in a soft×hard bread wheat progeny

Comparing Small‐Scale Testing Methods for Predicting Wheat Gluten Strength Across Environments

İleri Kademe Ekmeklik Buğday Hatlarının Bazı Teknolojik Kalite Özelliklerinin Değerlendirilmesi

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