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Milling and bread baking traits associated with puroindoline sequence type in hard red spring wheat.
Jack Martin (1), Craig Morris (2), Richard Frohberg (3), Luther Talbert (1), DEBRA HABERNICHT (1),
and Mike Giroux (1). (1) Plant Science Dept., Montana State University, Bozeman, MT; (2) USDA
Western Wheat Quality Lab, Pullman, WA; (3) Plant Science Dept, North Dakota State University, Fargo,
ND.
Recent results have shown that mutations in genes coding for
puroindoline a and b (pinA and pinB) are involved in the expression of the hard texture phenotype. Two
common mutations found in hard wheats are a glycine-to-serine mutation in puroindoline b (allele
pinB-D1b), or the absence 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 how the pinA-D1b vs pinB-D1b allelic difference
affects milling and bread quality traits in a recombinant inbred population segregating for these two alleles.
One hundred thirty nine recombinant inbred F7 lines from the cross Butte 86 (pinA-D1b) /ND2603
(pinB-D1b allele) were grown in a field trial with two replications at Bozeman, MT and Pullman,
WA. A sample of grain from each replication was milled and baked for each line. The pinA-D1b vs
pinB-D1b genotype was determined for each line. PinA-D1b genotypes averaged 7 units
harder than pinB-D1b genotypes based on SKCS. The pinB-D1b group had significantly
higher break flour yield, flour yield, milling score, flour ash, and loaf volume, but lower flour ash and
crumb score than the pinA-D1b group. The allelic difference accounted for 34, 26, 22, and 17
percent of the variation among entry means for break flour yield, SKCS hardness index, NIR hardness, and
milling score, respectively. The pinB-D1b allele tended to be more desirable for milling and bread
baking. However, significant genetic variation for all traits was observed within each allelic class.
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