Characterization of a unique "super soft" kernel trait in wheat

Craig F. Morris, James A. Anderson, G. E. King, Arthur D. Bettge, Kimberly Garland-Campbell, R. E. Allan, E. Patrick Fuerst, Brian S. Beecher

Research output: Contribution to journalArticlepeer-review

15 Scopus citations

Abstract

Kernel texture in wheat (Triticum sp.) is central to end-use quality and utilization. Here we report the discovery of a novel soft kernel trait in soft white winter wheat (T. aestivum L.). Two heritable kernel phenotypes were selected among F 3-derived sibs, hereafter designated "normal soft" (wild-type) and "super soft." Normal soft lines exhibited single kernel characterization system (SKCS) hardness index (HI) values typical of soft wheat (HI ≈ 20), whereas the super soft lines were unusually soft (HI ≈ 5). Under some environments, individual super soft lines exhibited HI values as low as HI = -4. The super soft trait was manifested in reduced SKCS kernel texture and higher break flour yields, with some increase in sodium carbonate SRC (solvent retention capacity) values and sponge cake volumes. Straight-grade flour yield, flour ash, milling score, and cookie diameter were largely unaffected. With the possible exception of the sodium carbonate SRC values, we observed no indication that the super soft trait conferred any negative aspects to commercial soft wheat quality. As such, the super soft trait may provide wheat breeders with new opportunities to modify the enduse quality of wheat.

Original languageEnglish (US)
Pages (from-to)576-583
Number of pages8
JournalCereal Chemistry
Volume88
Issue number6
DOIs
StatePublished - Nov 1 2011

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