Milling and baking quality of flours from 1B·1R soft red winter wheat.
J.M. Johnson, C.A. Griffey, and C.H. Harris.
Soft red winter wheats with chromosome 1 of rye translocated
with chromosome 1B, hereafter referred to as 1B·1R, were
grown in two locations (Blacksburg and Warsaw, Virginia) during
the 1993-94 and 1994-95 seasons. The grain was
harvested, cleaned, and tempered to 14 % moisture for milling.
The flour was milled in a Brabender Quadramat Junior and stored
in plastic bags for testing. Experimental wheats with 1B·1R
were compared with control varieties lacking 1B·1R for grain
and flour protein content (Kjeldahl method using 5.7 % as the
factor), flour yield (first-run flour), mixing time stability
(time required to reduce to a specific torque), mixing tolerance
index (amount of breakdown after 5 minutes of mixing), and the
cookie spread baking test.
Cultivars lacking 1B·1R and selected as controls
were Saluda, FFR-555W, Massey, and VA 93-54-209. Experimental
varieties with 1B·1R were VA93-54-241 (Massey*5/Balkan),
VA93-54-258 (complex pedigree), VA92-52-22 (Tyler//Wheeler/Balkan),
VA93-54-185 (Wheeler/3/Massey*3/Balkan//Saluda), VA93-52-55 (Massey*3/Balkan//Saluda),
and VA93-54-211. The lines VA93-54-209, without 1B·1R, and
VA93-54-211, with 1B·1R, are sister lines derived from the
cross `Massey/3/Massey*3/Balkan//Saluda'.
The presence of the 1B·1R translocation in
the experimental wheats was confirmed by SDS-PAGE and an immunoassay.
The SDS-PAGE and the immunoassay tests were in agreement with
the determination of the presence or absence of the chromosome.
All experimental varieties tested positive for 1B·1R from
both years and locations.
Results. Moisture contents
of the experimental and control grains were significantly different
among varieties, but no consistent trend occurred between those
with and without 1B·1R. The same results were noted for
the protein contents of the grain and the flour. Although statistical
differences occurred, the differences were not considered to be
of practical significance. The control and experimental wheats
grown in Blacksburg during 1994-95 had the highest protein
content of both locations and years suggesting a factor of environment
and not the presence or absence of 1B·1R.
For the group, the yield of flour from the grain
also was not affected by the presence or absence of 1B·1R.
However, when the pair of sister lines was compared, the flour
yield from VA93-54-211 with 1B·1R was significantly lower
than that of VA93-54-209, which lacks 1B·1R. This was not
explained by protein contents, because they were not the same
both years at both locations. Some other factor such as ease
of separation of the aleurone layer or bran may be responsible
for the difference in flour yield of the 1B·1R lines.
Mixing time stability is the amount of time required
for the dough to fall below 500 Brabender units, with longer time
indicating a stronger and more tolerant dough to mixing. No trend
was seen when those varieties with and without 1B·1R were
compared. However, with the exception of the 1993-94 samples
grown in Blacksburg, the stability of the dough from flour of
VA93-54-211 with 1B·1R was significantly greater than that
of VA93-54-209 lacking 1B·1R.
Mixing tolerance index of the dough, the measure
of the decline in Brabender units after 5 minutes of mixing, also
was not related to the presence or absence of 1B·1R when
all varieties were compared. However, when the sister lines alone
were compared, the dough made from the flour of VA93-54-211 was
significantly more tolerant than that of VA93-54-209.
As a group, the differences in spread between the
cookies made with flour from varieties with and without 1B·1R
were inconsistent. Comparison of the sister lines indicated a
significantly greater cookie spread when flour from VA93-54-209
without 1B·1R was used.
Conclusions. In general,
the performance of flours from 1B·1R grains and the flours
from control grains was not practically different for all varieties.
Specific differences would appear to be more of a function of
environment and perhaps genetic background than the presence or
absence of 1B·1R per se. A comparison of two varieties that
were sister lines with and without 1B·1R inferred that the
presence of 1B·1R reduced flour yield, increased the stability
and tolerance of the dough made from the flour, and reduced cookie
spread. The 1B·1R lines VA93-54-185, VA93-54-258, and
VA92-52-22 had flour yields that were similar to those of the
control varieties lacking 1B·1R. The lines VA93-54-185 and
VA93-54-258 also had cookie spread scores that were similar to
those of the control varieties.
Although the results of the testing of flours from
grain with and without 1B·1R did show significant differences,
the differences were not of a magnitude to make major differences
in performance. The one exception may be the reduced flour yield
noted when only the sister lines were compared. Comparison of
the sister lines indicated that greater tolerance and stability
of the dough could be `trade-offs' for lower flour
yield. The 1B·1R soft red winter wheats offer promise of
producing flour that is of the same, or in some cases superior,
quality compared to that of flour from grains without the translocation.
Publications.
Chung YS and Griffey CA. 1995. Powdery mildew resistance
in winter wheat. I. Gene number and mode of inheritance. Crop
Sci 35:378-382.
Chung YS and Griffey CA. 1995. Powdery mildew resistance
in winter wheat. II. Identity of resistance genes. Crop Sci
35:383-388.
Das MK and Griffey CA. 1995. Gene action for adult-plant
resistance to powdery mildew in wheat. Genome 38:277-282.
Starling TM, Griffey CA, Price AM, Vanlandingham
KS, Sisson WL, and Brann DE. 1996. Registration of `Jackson'
wheat. Crop Sci 36:1074-1075.
WHEAT GENETICS, QUALITY, PHYSIOLOGY AND DISEASE RESEARCH, USDA-ARS
Department of Crop & Soil Sciences and Plant Pathology, Washington
State University, Pullman, WA 99164, USA
R.E. Allan, R.F. Line, M.K. Walker-Simmons, C.F. Morris, J.A. Pritchett, L.M. Little, L.D. Holappa, H.C. Jeffers, A.D. Bettge, D.A. Engle, M.L. Baldridge, B.S. Patterson, R.L. Ader, D.A. Wood, and D.J. Somers.
Utility of semidwarf genes.
The Rht8 Balkan semidwarf may prove to be
very useful in developing club wheat varieties for low rainfall
areas of the Pacific Northwest (PNW) where the cultivar Moro is
adapted. Moro has remained popular in this region because of
its outstanding emergence ability. Our results have shown conclusively
that the Rht8 gene does not adversely effect emergence
as do Rht1 and Rht2. Several club selections with
Rht8 had plant heights similar to Tres (an Rht2
semidwarf) and were equal to Moro for emergence rate, percent
stand, and coleoptile length. These lines outyielded Moro by
15-30 % in our 1995 trials.
The Rht12 gene of the cultivar Karkagi may
warrant use in specific wheat production situations in the PNW.
This gene reduces plant height by 40 % in non-semidwarf cultivars
and 30 % in semidwarf cultivars. The Rht12 gene enhanced
yields by 20 % in cultivars that are prone to lodging such as
Moro and Brevor, and reduced yields by about 15 % in Nugaines
and Daws, which are Rht2 semidwarfs and not prone to lodging.
Importantly, the Rht12 gene does not adversely effect
emergence. The gene also delays heading 5 to 8 days in our studies.
The Rht3 gene does not appear to have breeding
potential for PNW production environments. Although the gene
reduced plant heights by 40 to 50 %, it reduced yields dramatically
as well. Yield reductions ranged from 17-45 % in non-semidwarf
genetic backgrounds and 45-55 % in Rht2 semidwarf
genetic backgrounds.
Conversion of winter wheats to spring growth habits.
Preliminary data were obtained on comparing the grain-yield
potentials of four spring growth-habit Vrn genes, when
each was transferred into the genetic backgrounds of several PNW
winter wheat varieties. In 1995 spring-sown tests at Pullman,
their ranking for yield potential (high to low) was Vrn1,
Vrn3, Vrn2, and Vrn4. Differences were noted
among some of the winter wheat genetic backgrounds. Among winter
club wheats, Vrn1 and Vrn3 gave the highest yields
in Tres, whereas Vrn1 and Vrn4 produced the highest
yields in the Paha background. In soft white winter common backgrounds,
Vrn1 and Vrn2 produced high yields in Stephens,
whereas Vrn3 gave the highest yield in Daws. The Vrn1,
Vrn2, and Vrn3 genes all gave similar yield potentials
from spring seeding when placed in Wanser, a hard red winter variety.
We are continuing to compile data on quality of
winter vs spring near-isogenic lines (NILs). Autumn seeding of
Marfed winter (vrn1) vs spring (Vrn1) NILs indicated
that the winter NILs have slightly higher protein contents, absorption
levels, and mixing times than their spring counterparts. The
winter NILs had softer kernel textures than their spring counterparts.
The differences may be due to linkage drag because the sources
of the vrn1 allele in these NILs are Korean and Japanese
bread wheats.
Heritibility of grain dormancy.
Grain dormancy is the main component controlling
preharvest sprouting in white-grained wheats. The white grain
sources that we are using are the cultivars Brevor, Clark's
Cream, and Losprout. We completed heritability studies involving
crosses of these three sources into Greer, a soft white winter
wheat that exhibits very low dormancy. Parent/offspring h2 values
ranged from 0.28 to 0.54, with the lowest value for the `Brevor/Greer'
population and the highest value for `Losprout/Greer'
population. Crosses among Brevor, Clark's Cream, and Losprout
suggested that Brevor differs from Losprout and Clark's
Cream for genes controlling dormancy, whereas Clark's Cream
and Losprout may have genes in common.
New white winter club cultivar.
A new, bearded, semidwarf club `WA7752'
(ARS9412) was approved for release in 1997. WA7752 has moderate
resistance to strawbreaker foot rot, medium tolerance to Cephalosporium
stripe, resistance to leaf rust, stripe rust, and powdery mildew.
WA7752 has club wheat flour quality significantly better than
that of Hyak and Rohde, being similar to that of Tres and Rely,
but generally lower than that of Paha. WA7752 has Glu1
subunits of null (1A), 6 (1B), and 2 + 12 (1D). These subunits
generally are considered to be most favorable for club wheat.
Yield potential has exceeded or equaled other high-yielding,
semidwarf, club varieties in ARS, WSU, and regional tests. WA7752
is being released mainly as a foot rot resistant replacement for
Hyak, which has atypical club wheat flour quality. To date, WA7752
has graded consistently as club wheat by federal (FGIS) inspectors.
Inconsistent classification as club wheat has become a problem
with some recently released club wheat varieties.
Publications.
Jones SS, Murray TD, and Allan RE. 1995. Use of
alien genes for the development of disease resistance in wheat.
Ann Rev Phytopath 3:429-443.
Peterson Jr. CJ, Allan RE, Morris CF, Miller BC,
Moser DF, and Line RF. 1995. Registration of `Rod'
wheat. Crop Sci 35:594.