Effects of Glu-D1 and Gpc-1 gene introgressions on soft durum wheat dough strength and bread making quality

Authors: Morris, Craig; KISZONAS, ALECIA - Washington State University; Boehm Jr, Jeffrey; IBBA, ITRIA - International Maize & Wheat Improvement Center (CIMMYT)

Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: 9/28/2021
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Utilization of durum wheat (Triticum turgidum ssp. durum) is limited by its weak gluten and poor breadmaking quality. Two strategies to improve these traits are the introduction of the Glu-D1 high molecular weight glutenin genes from bread wheat and incorporating the Grain protein content-1 (Gpc-1) locus from Triticum dicoccoides. Introduction of Glu-D1 alleles Glu-D1a and Glu-D1d, corresponding to the High Molecular Weight Glutenin subunits Dx2+Dy12 and Dx5+Dy10, respectively, increased dough strength as evidenced by increased Lactic acid Solvent Retention Capacity, SDS sedimentation volume, and Mixograph dough mixing parameters. Although both alleles increased dough strength, the Glu-D1d Dx5+Dy10 allele was ‘stronger’ than the Glu-D1a Dx2+Dy12 allele. Dx2+Dy12 significantly improved straight-dough pan bread volume, however the overly strong and inextensible doughs associated with Dx5+Dy10 did not improve bread volume. This strength may be useful in blending and carrying non gluten forming ingredients. Introduction of Gpc-1 increased grain and flour protein by 17 g kg-1, increased dough strength, and increased pan bread volume. At a high protein environment (151 g kg-1), bread loaf volume decreased, indicative of inelastic doughs. The functional Gpc-1 allele was associated with decreased test weight, a small increase in SKCS hardness, and a modest increase in flour ash; otherwise, milling performance was not affected. Durum wheat production and consumption will increase as dough strength and bread quality improve. The Glu-D1 high molecular weight glutenin proteins will likely play a role in improving bread making ability. The two major Glu-D1 alleles are accessible via durum wheat translocation lines. The functional Gpc-1 allele increased protein and contributed somewhat to improved breadmaking quality. The present report is the first to examine the effect of this allele on breadmaking in durum wheat.