Registration of three soft red winter wheat germplasm lines with exceptional milling and cookie baking performance

Authors: MEIER, NICHOLAS - Virginia Polytechnic Institution & State University; MALLA, SUBAS - Texas A&M University; OAKES, JOSEPH - Virginia Polytechnic Institution & State University; MURPHY, J - North Carolina State University; Baik, Byung-Kee; Chao, Shiaoman; GRIFFEY, CARL - Virginia Polytechnic Institution & State University

Submitted to: Journal of Plant Registrations
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/4/2020
Publication Date: 8/21/2020
Citation: Meier, N., Malla, S., Oakes, J.C., Murphy, J.P., Baik, B.V., Chao, S., Griffey, C.A. 2020. Registration of three soft red winter wheat germplasm lines with exceptional milling and cookie baking performance. Journal of Plant Registrations. 14(3):450-456. https://doi.org/10.1002/plr2.20055.
DOI: https://doi.org/10.1002/plr2.20055

Interpretive Summary: Appropriate milling and baking quality of wheat grain is prerequisite for the production of specific foods, and thus is crucial to millers and bakers and should be considered in the development of wheat varieties. Milling and baking quality is, however, often considered secondary to grain yield, test weight and disease resistance in the screening of breeding lines by breeders, as it is not perceived in the field by breeders and growers, and is often less economically relevant to growers. Multiple grain physical and compositional characteristics, which are controlled qualitatively and quantitatively and are strongly influenced by both genetics and environmental conditions, affect the end-use quality of wheat grain, making it difficult to breed wheat for end-use quality. Furthermore, the lack of high-throughput tests and genetic markers makes the screening of breeding lines based on end-use quality difficult. The introduction of wheat germplasms carrying superior end use quality would be a complementary approach to marker assisted selection in the development of soft red winter wheat varieties carrying improved milling and baking quality potential. Three soft red winter wheat germplasm lines having exceptional milling and baking quality, 11DH-P46xTrib-28, 11DH-P46xTrib-99, and 11DH-P46xTrib-103, were developed and their release was pursued. The release of those germplasms would provide soft red winter wheat breeders with breeding materials which could be effectively used in the development of new wheat varieties with improved end-use quality.

Technical Abstract: The release of soft red winter wheat (Triticum aestivum, L.) germplasm lines 11DH-P46xTrib-28, 11DH-P46xTrib-99, and 11DH-P46xTrib-103 is intended to provide breeders with genetic material having exceptional milling and baking quality performance. The quantitative nature of milling and baking performance makes improvement and early generation selection difficult. Marker assisted and genomic selection breeding schemes can be improved by introducing breeding material with superior end-use quality and use of known predictive DNA markers. The three lines described in this registration have acceptable agronomic performance with grain yields (4605 – 5733 kg ha-1) similar to or higher than those of Pioneer ‘26R46’ (4568 kg ha-1). The lines have exceptional milling and baking performance with mean flour yields (73.3 – 73.6%), softness equivalence (55.0 – 57.3%), flour protein (8.9 – 9.4 %), solvent retention capacity (SRC) for lactic acid (116.2 – 118.9 %) and sodium carbonate (67.2 – 69.7%), and cookie diameters (19.1 – 19.5 cm) that are better or similar to those of Pioneer 26R46 (72.1%, 53.1%, 9.3%, 122%, 70.3%, and 18.9 cm).