U.S. flag

An official website of the United States government

Dot gov

Official websites use .gov
A .gov website belongs to an official government organization in the United States.


Secure .gov websites use HTTPS
A lock ( ) or https:// means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.


Main content area

Interactions of Genotype and Glutenin Subunit Composition on Breadmaking Quality of Durum 1AS•1AL-1DL Translocation Lines

Daryl L. Klindworth, Gary A. Hareland, Elias M. Elias, Jae-Bom Ohm, Dehdra Puhr, Steven S. Xu
Cereal chemistry 2014 v.91 no.3 pp. 211-217
Triticum turgidum subsp. durum, asparagine, breadmaking quality, cultivars, durum wheat, extensibility, genotype, gliadin, glutenins, loaves, loci, markets, pasta, translocation lines, North Dakota
Dual purpose durum (Triticum turgidum L. subsp. durum) wheat, having both good pasta and breadmaking quality, would be an advantage in the market. In this study, we evaluated the effects of genotype and varying HMW and LMW glutenin subunit composition on durum breadmaking quality. Genotypes included five near-isogenic backgrounds which also differed by variability at the Glu-D1d (HMW subunits 1Bx5+1By10), Glu-B1 (presence or absence of subunit 1By8), and Glu-B3 (LMWI or LMWII pattern) loci. Quality tests were conducted on genotypes grown at five North Dakota locations. Genotype had a stronger influence on free asparagine content than glutenin subunit composition. Genotypes carrying Glu-D1d had higher glutenin content than lines that did not carry Glu-D1d. Among Rugby translocation genotypes, lines carrying LMWI had higher gliadin content and better loaf volume than genotypes carrying LMWII. Absence of 1By8 produced major reductions in loaf volume in non-translocation lines regardless of whether LMWI or LMWII was present. In contrast, the presence of Glu-D1d compensated well for the absence of 1By8 regardless of which LMW pattern was present. The durum genotypes did not have loaf volumes equal to bread wheat cultivars, and results suggest that improved extensibility is needed to improve durum breadmaking quality.