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.

Https

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.

PubAg

Main content area

Development of soft kernel durum wheat

Author:
Craig Morris
Source:
Frontiers of Agricultural Science and Engineering 2019 v.6 no.3 pp. 273-278
ISSN:
2095-7505
Subject:
Triticum aestivum, Triticum turgidum subsp. durum, baking quality, chromosome translocation, cultivars, disease resistance, dough quality, durum wheat, gene expression, germplasm, grain yield, hexaploidy, homologous recombination, insect resistance, loci, milling quality, mutation, particle size, pasta, plant pathogenic fungi, seed texture, seeds, semolina, starch, wheat flour, wheat gluten, wheat starch
Abstract:
Kernel texture (grain hardness) is a fundamental and determining factor related to wheat (Triticum spp.) milling, baking and flour utilization. There are three kernel texture classes in wheat: soft and hard hexaploid (T. aestivum), and very hard durum (T. turgidum subsp. durum). The genetic basis for these three classes lies with the Puroindoline genes. Phenotypically, the easiest means of quantifying kernel texture is with the Single Kernel Characterization System (SKCS), although other means are valid and can provide fundamental material properties. Typical SKCS values for soft wheat would be around 25 and for durum wheat≥80. Soft kernel durum wheat was created via homeologous recombination using the ph1b mutation, which facilitated the transfer of ca. 28 Mbp of 5DS that replaced ca. 21 Mbp of 5BS. The 5DS translocation contained a complete and intact Hardness locus and both Puroindoline genes. Expression of the Puroindoline genes in durum grain resulted in kernel texture and flour milling characteristics nearly identical to that of soft wheat, with high yields of break and straightgrade flours, which had small particle size and low starch damage. Dough water absorption was markedly reduced compared to durum flour and semolina. Dough strength was essentially unchanged and reflected the inherent gluten properties of the durum background. Pasta quality was essentially equal-to-or-better than pasta made from semolina. Agronomically, soft durum germplasm showed good potential with moderate grain yield and resistance to a number of fungal pathogens and insects. Future breeding efforts will no doubt further improve the quality and competitiveness of soft durum cultivars.
Agid:
6961209
Handle:
10113/6961209