Effect of the introduction of D-genome related gluten proteins on durum wheat pasta and bread making quality

2014 ◽  
Vol 65 (1) ◽  
pp. 27 ◽  
Author(s):  
Mike Sissons ◽  
Denise Pleming ◽  
Benedetta Margiotta ◽  
Maria Grazia D'Egidio ◽  
Domenico Lafiandra
Keyword(s):  
Durum Wheat ◽  
Bread Wheat ◽  
Triticum Turgidum ◽  
Genetic Material ◽  
Wheat Bread ◽  
Recurrent Parent ◽  
Loaf Volume ◽  
Bread Making ◽  
D Genome ◽  
Processing Properties

Durum wheat (Triticum turgidum ssp. durum) is typically used to produce pasta. In some parts of the world, it is used to make bread but with inferior loaf volume and texture compared with common wheat bread. This study describes the effect on technological properties of pasta and bread made from durum wheat cv. Svevo (recurrent parent (S), HMW-GS null, 7+8) and two isogenic genotypes carrying pairs of additional subunits 5+10 (S 5+10) or 2+12 (S 2+12), normally present at the Glu-D1 locus in bread wheat. The semolina was re-ground to flour, mixed in various proportions with bakers flour and used to prepare loaves. The dough properties of the S 5+10 line were markedly different from Svevo, having over-strong, stable dough, low wet gluten and elasticity; S 2+12 also displayed stronger dough. Pasta prepared from these genotypes showed lower cooked firmness (adjusted for protein differences), ranked Svevo > S 5+10 = S 2+12. There were no other differences in pasta cooking quality. Bread loaf volume and loaf score decreased as more bakers flour was replaced by durum flour, but the decline varied with the genetic material and dosage. The greatest reduction in loaf volume occurred using S 5+10 and the least with S 2+12, which was similar to Svevo. Bake score was reduced with S 5+10 only. The best loaf was made using Svevo. This work shows that it is possible to manipulate the processing properties of pasta and durum–bread-wheat blends by altering the glutenin subunit composition. This represents an efficient tool to finely manipulate gluten quality in durum wheat.

Relationships among bread-making quality, gluten strength, physical dough properties, and pasta cooking quality for some Canadian durum wheat genotypes

2001 ◽  
Vol 81 (4) ◽  
pp. 611-620 ◽  
Author(s):  
B. A. Marchylo ◽  
J. E. Dexter ◽  
F. R. Clarke ◽  
J. M. Clarke ◽  
K. R. Preston
Keyword(s):  
Durum Wheat ◽  
Bread Wheat ◽  
Cooking Quality ◽  
Sodium Dodecyl ◽  
Wheat Bread ◽  
Loaf Volume ◽  
Gluten Strength ◽  
Bread Making ◽  
Baking Quality ◽  
Dough Properties

Fifty-four durum wheat (Triticum durum) genotypes entered into the 1995, 1996 and 1997 Co-operative Tests were evaluated for gluten strength characteristics using the sodium dodecyl sulphate (SDS) sedimentation test, the gluten index (GI) test, and physical dough tests including farinograph (high and low adsorption), mixograph, alveograph and extensigraph. Baking quality was evaluated for bread prepared by the Canadian short process (CSP), a short mechanical dough mixing process, and pasta quality was evaluated for spaghetti dried at both low (40°C) and high (70°C) temperatures. The effect of genotype on physical dough measurements, baking quality and spaghetti cooking quality was then determined. SDS sedimentation, GI, pasta dough farinograph (low absorption), bread dough farinograph (high absorption), extensigraph and alveograph measurements were interrelated. When baked by the CSP, the strongest genotypes exhibited mixing times and mixing energies similar to or greater than good quality bread wheat (Triticum aestivum). Although loaf volume (LV) was positively correlated to gluten strength indicators, the strongest genotypes still exhibited only about 85% of the LV expected of good-quality bread wheat of comparable protein content. Baking quality however, was not related to pasta cooking quality, and, therefore, there is potential to breed for dual-purpose durum cultivars, which combine improved baking properties and good pasta cooking quality. Key words: Durum wheat, bread making quality, gluten strength, physical dough properties, pasta cooking quality

scholarly journals Screening of Diverse Ethiopian Durum Wheat Accessions for Aluminum Tolerance

Agronomy ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 440
Author(s):  
Edossa Fikiru Wayima ◽  
Ayalew Ligaba-Osena ◽  
Kifle Dagne ◽  
Kassahun Tesfaye ◽  
Eunice Magoma Machuka ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Bread Wheat ◽  
Rapid Method ◽  
Triticum Turgidum ◽  
Aluminum Tolerance ◽  
Acid Soils ◽  
Triticum Aestivum L ◽  
D Genome ◽  
Potential Source ◽  
Seminal Roots

Acid soils and associated Al3+ toxicity are prevalent in Ethiopia where normally Al3+-sensitive durum wheat (Triticum turgidum ssp durum Desf.) is an important crop. To identify a source of Al3+ tolerance, we screened diverse Ethiopian durum germplasm. As a center of diversity for durum wheat coupled with the strong selection pressure imposed by extensive acid soils, it was conceivable that Al3+ tolerance had evolved in Ethiopian germplasm. We used a rapid method on seedlings to rate Al3+ tolerance according to the length of seminal roots. From 595 accessions screened using the rapid method, we identified 21 tolerant, 180 intermediate, and 394 sensitive accessions. When assessed in the field the accessions had tolerance rankings consistent with the rapid screen. However, a molecular marker specific for the D-genome showed that all accessions rated as Al3+-tolerant or of intermediate tolerance were hexaploid wheat (Triticum aestivum L.) that had contaminated the durum grain stocks. The absence of Al3+ tolerance in durum has implications for how Al3+ tolerance evolved in bread wheat. There remains a need for a source of Al3+-tolerance genes for durum wheat and previous work that introgressed genes from bread wheat into durum wheat is discussed as a potential source for enhancing the Al3+ tolerance of durum germplasm.

scholarly journals Production of synthetic wheat lines to exploit the genetic diversity of emmer wheat and D genome containing Aegilops species in wheat breeding

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Ghader Mirzaghaderi ◽  
Zinat Abdolmalaki ◽  
Rahman Ebrahimzadegan ◽  
Farshid Bahmani ◽  
Fatemeh Orooji ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Bread Wheat ◽  
Triticum Turgidum ◽  
Wheat Breeding ◽  
Emmer Wheat ◽  
Synthetic Wheat ◽  
D Genome ◽  
Synthetic Hexaploid ◽  
Wheat Lines

AbstractDue to the accumulation of various useful traits over evolutionary time, emmer wheat (Triticum turgidum subsp. dicoccum and dicoccoides, 2n = 4x = 28; AABB), durum wheat (T. turgidum subsp. durum, 2n = 4x = 28; AABB), T. timopheevii (2n = 4x = 28; AAGG) and D genome containing Aegilops species offer excellent sources of novel variation for the improvement of bread wheat (T. aestivum L., AABBDD). Here, we made 192 different cross combinations between diverse genotypes of wheat and Aegilops species including emmer wheat × Ae. tauschii (2n = DD or DDDD), durum wheat × Ae. tauschii, T. timopheevii × Ae. tauschii, Ae. crassa × durum wheat, Ae. cylindrica × durum wheat and Ae. ventricosa × durum wheat in the field over three successive years. We successfully recovered 56 different synthetic hexaploid and octaploid F2 lines with AABBDD, AABBDDDD, AAGGDD, D1D1XcrXcrAABB, DcDcCcCcAABB and DvDvNvNvAABB genomes via in vitro rescue of F1 embryos and spontaneous production of F2 seeds on the Fl plants. Cytogenetic analysis of F2 lines showed that the produced synthetic wheat lines were generally promising stable amphiploids. Contribution of D genome bearing Aegilops and the less-investigated emmer wheat genotypes as parents in the crosses resulted in synthetic amphiploids which are a valuable resource for bread wheat breeding.

Genetic variation for improving the salt tolerance of durum wheat

2000 ◽  
Vol 51 (1) ◽  
pp. 69 ◽  
Author(s):  
R. Munns ◽  
R. A. Hare ◽  
R. A. James ◽  
G. J. Rebetzke
Keyword(s):  
Genetic Variation ◽  
Salt Tolerance ◽  
Durum Wheat ◽  
Bread Wheat ◽  
Triticum Turgidum ◽  
Wheat Breeding ◽  
D Genome ◽  
High K ◽  
Wide Range ◽  
Na Uptake

Durum wheat (AB genomes) is more salt-sensitive than bread wheat (ABD genomes), a feature that restricts its expansion into areas with sodic or saline soils. Salt tolerance in bread wheat is linked with a locus on the D genome that results in low Na+ uptake and enhanced K+/Na+ discrimination. In order to introduce salt tolerance into current durum wheats from sources other than the D genome, a search for genetic variation in salt tolerance was made across a wide range of tetraploids representing 5 Triticum turgidum sub-species (durum, carthlicum, turgidum, turanicum, polonicum). Selections were screened for low Na+ uptake and enhanced K+/Na+ discrimination. This was assessed in seedlings grown in 150 mМ NaCl with supplemental Ca2+, by measuring the Na+ and K+ accumulated in the blade of a given leaf over 10 days. Large and repeatable genetic variation was found. Low Na+ accumulation and high K+/Na+ discrimination of similar magnitude to that of bread wheat was found in the sub-species durum. These selections have the potential for improving salt tolerance in durum wheat breeding programs.

scholarly journals Contribution of Wild Relatives to Durum Wheat (Triticum turgidum subsp. durum) Yield Stability across Contrasted Environments

Agronomy ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 1992
Author(s):  
Hafid Aberkane ◽  
Ahmed Amri ◽  
Bouchra Belkadi ◽  
Abdelkarim Filali-Maltouf ◽  
Jan Valkoun ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Triticum Turgidum ◽  
Wild Relatives ◽  
Yield Stability ◽  
Yield Potential ◽  
High Yield ◽  
Interspecific Crosses ◽  
Aegilops Speltoides ◽  
Recurrent Parent ◽  
Environment Interaction

Durum wheat (Triticum turgidum subsp. durum) is mostly grown in Mediterranean type environments, characterized by unpredictable rainfall amounts and distribution, heat stress, and prevalence of major diseases and pests, all to be exacerbated with climate change. Pre-breeding efforts transgressing adaptive genes from wild relatives need to be strengthened to overcome these abiotic and biotic challenges. In this study, we evaluated the yield stability of 67 lines issued from interspecific crosses of Cham5 and Haurani with Triticum dicoccoides, T. agilopoides, T. urartu, and Aegilops speltoides, grown under 15 contrasting rainfed and irrigated environments in Morocco, and heat-prone conditions in Sudan. Yield stability was assessed using parametric (univariate (e.g., Bi, S2di, Pi etc) and multivariate (ASV, SIPC)) and non-parametric (Si1, Si2, Si3 and Si6) approaches. The combined analysis of variance showed the highly significant effects of genotypes, environments, and genotype-by-environment interaction (GEI). The environments varied in yield (1370–6468 kg/ha), heritability (0.08–0.9), and in their contribution to the GEI. Several lines derived from the four wild parents combined productivity and stability, making them suitable for unpredictable climatic conditions. A significant advantage in yield and stability was observed in Haurani derivatives compared to their recurrent parent. Furthermore, no yield penalty was observed in many of Cham5 derivatives; they had improved yield under unfavorable environments while maintaining the high yield potential from the recurrent parent (e.g., 142,026 and 142,074). It was found that a limited number of backcrosses can produce high yielding/stable germplasm while increasing diversity in a breeding pipeline. Comparing different stability approaches showed that some of them can be used interchangeably; others can be complementary to combine broad adaption with higher yield.

The inheritance and chromosomal location of a gene for chocolate chaff in durum wheat

Genome ◽  
1988 ◽  
Vol 30 (2) ◽  
pp. 229-233 ◽  
Author(s):  
C. F. Konzak ◽  
L. R. Joppa
Keyword(s):  
Durum Wheat ◽  
Chromosomal Location ◽  
Triticum Turgidum ◽  
Recessive Gene ◽  
Single Recessive Gene ◽  
Chromosome Substitution ◽  
Substitution Lines ◽  
D Genome ◽  
B Genome ◽  
Aneuploid Chromosome

The durum wheat (Triticum turgidum L. var. durum) cultivar 'Vic' was treated with the chemical mutagen N-methyl-N′-nitrosourea and among the M2 progeny a mutant with "chocolate chaff" (designated cc) was identified. Genetic analyses indicated that chocolate chaff is due to a single recessive gene mutation. The penetrance of the gene for chocolate chaff was environmentally influenced and varied from dark blotches on the glumes to complete coloration of culms as well as spikes. To determine the chromosomal location of the gene, the mutant was crossed with a set of 'Langdon' durum disomic substitution lines in which each of the 14 A- and B-genome chromosomes of durum wheat were replaced by their respective D-genome homoeologues. The segregation of cc was normal in all of the crosses except for those with the 7D(7A) and 7D(7B) lines. Cytogenetic analysis indicated that the gene was located on chromosome 7B, and that chromosome 7D has a gene that prevents the expression of cc when present in one or more copies. It was shown that the 'Langdon' D-genome disomic substitution lines can be used to determine the chromosomal location of genes in tetraploid wheat.Key words: Triticum turgidum, aneuploid, chromosome substitution, monosomic, cytogenetics.

scholarly journals Yield Loss in Cereals, Caused by Fusarium culmorum and F. pseudograminearum, Is Related to Fungal DNA in Soil Prior to Planting, Rainfall, and Cereal Type

Plant Disease ◽  
2013 ◽  
Vol 97 (7) ◽  
pp. 977-982 ◽  
Author(s):  
G. J. Hollaway ◽  
M. L. Evans ◽  
H. Wallwork ◽  
C. B. Dyson ◽  
A. C. McKay
Keyword(s):  
Grain Yield ◽  
Durum Wheat ◽  
Bread Wheat ◽  
Yield Loss ◽  
Quantitative Polymerase Chain Reaction ◽  
Fusarium Culmorum ◽  
South Australia ◽  
Crown Rot ◽  
Wheat Bread ◽  
Yield Losses

In southeastern Australia, Fusarium crown rot, caused by Fusarium culmorum or F. pseudograminearum, is an increasingly important disease of cereals. Because in-crop control options are limited, it is important for growers to know prior to planting which fields are at risk of yield loss from crown rot. Understanding the relationships between crown rot inoculum and yield loss would assist in assessing the risk of yield loss from crown rot in fields prior to planting. Thirty-five data sets from crown rot management experiments conducted in the states of South Australia and Victoria during the years 2005 to 2010 were examined. Relationships between Fusarium spp. DNA concentrations (inoculum) in soil samples taken prior to planting and disease development and grain yield were evaluated in seasons with contrasting seasonal rainfall. F. culmorum and F. pseudograminearum DNA concentrations in soil prior to planting were found to be positively related to crown rot expression (stem browning and whiteheads) and negatively related to grain yield of durum wheat, bread wheat, and barley. Losses from crown rot were greatest when rainfall during September and October (crop maturation) was below the long-term average. Losses from crown rot were greater in durum wheat than bread wheat and least in barley. Yield losses from F. pseudograminearum were similar to yield losses from F. culmorum. Yield loss patterns were consistent across experiments and between states; therefore, it is reasonable to expect that similar relationships will occur over broad geographic areas. This suggests that quantitative polymerase chain reaction technology and soil sampling could be powerful tools for assessing crown rot inoculum concentrations prior to planting and predicting the risk of yield loss from crown rot wherever this disease is an issue.

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