Publication no. C-2000-1205-05R |  VIEW ARTICLE

Apparent Dough Stickiness of Selected 1BL/1RS Translocated Soft Wheat Flours.

Sabine S. Schwarzlaff (1), Maria G. Uriyo (1), Janet M. Johnson (1), William E. Barbeau (1,2), and Carl A. Griffey (3). (1) Department of Human Nutrition, Foods and Exercise, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061-0430. (2) Corresponding author. E-mail: <barbeau@vt.edu> (3) Department of Crop and Soil Environmental Sciences, Virginia Polytechnic Institute and State University. Cereal Chem. 78(1):93-96. Accepted September 25, 2000. Copyright 2001 American Association of Cereal Chemists, Inc.

A new method, called the Schwarzlaff-Shephard Dough Stripping Method, was used to determine apparent dough stickiness in seven 1BL/1RS translocated soft, red, winter wheat (SRWW) lines and five SRWW lines without the translocation. Pairwise comparisons of all 1BL/1RS versus all non-1BL/1RS lines indicated that doughs made from the 1BL/1RS lines were significantly stickier, on average, than doughs made from the non-1BL/1RS lines. However, there was no significant difference in the apparent dough stickiness of one set of sister lines that shared a similar pedigree, 1BL/1RS line VA 93-54-18 versus its non-1BL/1RS sister line VA 94-54-21. Another 1BL/1RS line, VA 92-52-22, ranked last in apparent dough stickiness and was significantly less sticky than two non-1BL/1RS lines. VA 92-52-22 has a distinctly different pedigree from the other 1BL/1RS lines that we evaluated. These findings suggest that there are strong genotypic effects on dough stickiness, making it possible to develop nonsticky cultivars of 1BL/1RS SRWW.