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Physical, chemical and end-use characterization of "supersoft" club wheats. A. D. BETTGE (1), C. F.
Morris (1), G. King (2), J. A. Anderson (3), and R. E. Allan (ret.) (1). (1) USDA-ARS Wheat Quality Lab,
Pullman, WA 99164; (2) Washington State University Dept. of Crop and Soil Sciences, Pullman, WA
99164; (3) University of Minnesota Dept. of Agronomy and Plant Genetics, St.Paul, MN 55108.
Wheat breeders frequently make crosses between wheat (Triticum
aestivum L.) and related species in order to obtain genes that provide enhanced quality or agronomic
properties. In this case, club wheat sibling lines were produced that have chromosome 6A replaced with
chromosome 6Ae#2 from Agropyron elongatum. This cross was originally made to obtain
Cephalosporium stripe resistance. Other genes on chromosome 6A include gliadin-2A, which was
replaced by 6Ae#2. The club wheats from this cross were significantly (alpha < 0.05) softer than were
normal club wheats in multiple location-years as measured by NIR (15 v. 22), Single Kernel
Characterization System hardness (11 v. 29) and Quadrumat break flour yield (52.4 v. 50.7).
Physico-chemical and baking properties are discussed as well as methods of characterizing the new "supersoft"
wheats, including the solvent retention capacity series and gliadin electrophoretic analysis.
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