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ARS Home » Pacific West Area » Pullman, Washington » WHGQ » Research » Publications at this Location » Publication #323817
Research Project: Wheat Quality, Functionality and Marketablility in the Western U.S.

Location: Wheat Health, Genetics, and Quality Research

Title: Genetic analysis of soft white wheat end-use quality traits in a club by common wheat cross

Author
item JERNIGAN, KENDRA - Washington State University
item Morris, Craig
item ZEMETRA, R - Oregon State University
item CHEN, J - University Of Idaho
item Garland-Campbell, Kimberly
item CARTER, ARRON - Washington State University

Submitted to: Journal of Cereal Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/23/2017
Publication Date: 8/17/2017
Publication URL: https://handle.nal.usda.gov/10113/5710483
Citation: Jernigan, K.L., Morris, C.F., Zemetra, R., Chen, J., Garland Campbell, K.A., Carter, A.H. 2017. Genetic analysis of soft white wheat end-use quality traits in a club by common wheat cross. Journal of Cereal Science. 76:148-156.

Interpretive Summary: Unleavened breads, Asian style noodles, cookies, crackers, and cakes are all made with soft wheat, but what constitutes “good quality” for each product varies. Asian style noodles, such as udon noodles, require flour with moderate gluten strength and reduced starch amylose content. Cookies and crackers require flour with lower dough water absorption resulting from decreased damaged starch, gluten strength, and non-starch polysaccharides, and batters used for pancakes and layered cakes benefit from higher flour water absorption and weaker gluten. Breeding for soft wheat end-use quality traits in earlier generations is difficult not only because of the varied soft wheat products, but also due to the large number of lines and small quantities of grain produced, during a period when seed is also needed for evaluating agronomic traits. Since laboratory milling and baking quality tests require large amounts of grain, they are destructive, time-consuming, and expensive. Although major genes affecting end-use quality have been identified in wheat, the variation for other traits such as milling quality is quantitative. For breeders to best manipulate genes for end-use quality a more thorough understanding of the genetic architecture of wheat quality is needed, especially in soft wheat.

Technical Abstract: End-use quality traits in soft wheat greatly influence its use and marketability. Improved understanding of the genetic architecture of end-use quality traits and identification of associated quantitative trait loci (QTL) allow breeders targets for selection and clarify the complex relationships of these traits. A set of 207 recombinant inbred lines from a ‘Coda’ by ‘Brundage’ mapping population was grown during five crop years at Aberdeen, ID, Moscow, ID, and Pullman, WA. The population was tested for grain, milling, and baking end-use quality traits at the Idaho Wheat Quality Laboratory and the USDA-ARS Western Wheat Quality Laboratory using AACCI methods. A linkage map consisting of 570 single nucleotide polymorphisms and 136 simple sequence repeat markers was developed using JMPGenomics. This linkage map covered 20 of the 21 wheat chromosomes. Multiple interval mapping with the R/qtl package yielded 72 significant QTL associated with all fourteen end-use quality traits. QTL on chromosomes 1B, 2B, 2D, 4B, and 6B coincided for the grain, milling, and baking traits. Three QTL on chromosomes 2D, 4B and 6B, respectively, were consistently associated with multiple end-use quality traits. The identified QTL not only provide breeders with potentially useful markers for selection, but also improve understanding genetic factors related to soft wheat end use quality traits.