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ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Small Grain and Food Crops Quality Research » Research » Publications at this Location » Publication #404508
Research Project: Identification and Characterization of Quality Parameters for Enhancement of Marketability of Hard Spring Wheat, Durum, and Oat

Location: Small Grain and Food Crops Quality Research

Title: Genetic variation and heritability of sensory and artisan bread traits in a set of SRW wheat breeding lines

Author
item CASTELLARI, MARIA - University Of Kentucky
item SIMSEK, SENAY - Purdue University
item Ohm, Jae-Bom
item PERRY, ROBERT - University Of Kentucky
item POFFENBARGER, HANNA - University Of Kentucky
item PHILLIPS, TIMOTHY - University Of Kentucky
item JACOBSEN, KRISTA - University Of Kentucky
item SANFORD, DAVID - University Of Kentucky

Submitted to: Foods
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/3/2023
Publication Date: 7/6/2023
Citation: Castellari, M., Simsek, S., Ohm, J., Perry, R., Poffenbarger, H., Phillips, T., Jacobsen, K., Sanford, D. 2023. Genetic variation and heritability of sensory and artisan bread traits in a set of SRW wheat breeding lines. Foods. 12. Article 2617. https://doi.org/10.3390/foods12132617.
DOI: https://doi.org/10.3390/foods12132617

Interpretive Summary: Post Covid-19, focus on local food production and supply chains has heightened. The objective of this study was to determine whether breeding lines from a soft red winter (SRW) wheat breeding program might be suitable for artisan bakers who are interested in locally sourced strong gluten wheat for bread. Seventy-six SRW wheat samples were tested at multiple locations for 2 years. The wheat samples were milled into whole wheat flour and baked into small loaves. Bread was evaluated by a sensory panel and bread quality traits were measured. We selected a few quality parameters that can be used to identify high quality bread-baking SRW wheat genotypes in early stages of a breeding program. We also identified 6 genetic markers that could be useful in breeding for high bread-making quality. Producing high quality strong gluten flour in the high rainfall environment of the East-South-Central United States is a challenge, but it provides local growers and end-users with a value-added opportunity.

Technical Abstract: Post Covid-19, focus on local food production and supply chains has heightened. Our objective was to determine whether wheat breeding lines from a soft red winter (SRW) wheat breeding program might be suitable for artisan bakers interested in locally sourced strong gluten wheat for bread. Seventy-six genotyped SRW wheat breeding lines tested at multiple locations for 2 years were milled into whole wheat flour and baked into small loaves. Bread was evaluated by a sensory panel and bread quality traits including sedimentation volume, dough extensibility score and loaf volume were measured. SE-HPLC was performed on white flour and the breeding lines were characterized for different protein fraction ratios. Heritability of loaf volume was moderately high (h2 = 0.68) and certain protein fraction ratios strongly related to loaf volume had high heritability (h2 = 0.7), while heritability of sedimentation volume, a much easier trait to measure, was lower (h2 = 0.55). From a GWAS we identified 6 SNPs associated with loaf volume that could be useful in breeding for this trait. Producing high quality strong gluten flour in the high rainfall environment of the East-South-Central United States is a challenge, but it provides local growers and end-users with a value-added opportunity.