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GrainGenes Reference Report: CRS-41-228

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Reference	CRS-41-228
Title	Milling and bread baking traits associated with puroindoline sequence type in hard red spring wheat
Journal	Crop Science
Year	2001
Volume	41
Pages	228-234
Author	Martin JM Frohberg RC Morris CF Talbert LE Giroux MJ
Abstract	Summary: Recent results have shown that mutations in genes coding for puroindoline a and b (PinA and PinB) are associated with the expression of the hard texture of wheat (Triticum aestivum L.) grain. A majority of hard wheats have a glycine-to-serine mutation in puroindoline b (allele PinB-D1b), or they are devoid of puroindoline a (allele PinA-D1b). Hard wheats with PinA-D1b tend to be harder than those with PinB-D1b. Grain hardness is known to affect milling and baking traits. Our objective was to determine the influence of allelic variation in PinA and PinB on milling and bread quality traits in a recombinant inbred population segregating for PinA-D1b and PinB-D1b. One hundred thirty-nine recombinant inbred lines from the cross 'Butte 86' (PinA-D1b allele)/ND2603 (PinB-D1b allele) and parents were grown in a field trial with two replications at two locations. Grain hardness was measured by near-infrared reflectance (NIR) and the single-kernel characterization system (SKCS). Grain was milled and baked for each line. Puroindoline allele type was determined for each line. The PinB-D1b group had significantly softer grain, higher break flour yield, flour yield, milling score, and loaf volume, and lower flour ash and crumb grain score (low score being desirable) than the PinA-D1b group. Significant genetic variability was detected within allelic classes for all traits. The proportion of variation among entry means attributed to puroindoline classes was 34% for break flour yield, 26% for NIR hardness, and 22% for SKCS harness index. Grain hardness was negatively correlated with break flour yield, flour yield, and mixing score and positively correlated with flour ash. Grain hardness was not correlated with loaf volume or crumb grain score. The PinB-D1b allele was more desirable for milling and bread baking, although superior milling and bread quality genotypes could be selected within either class
Keyword	[ Hide all but 1 of 56 ] allelic variation ash baking bread bread baking bread quality characterization crop cross crosses field flour friabilin gene genetic genetic variability genotype grain hardness hard wheat hardness inbred lines index inheritance kernel hardness line loaf volume loci milling mixing mutation near infrared population protein puroindoline puroindoline-a puroindoline-b quality quality traits recombinant inbred line red spring wheat reflectance replication sequence softness spring spring wheat starch system texture trait triticum triticum aestivum variability volume wheat yield

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