Molecular genetic mapping of QTL associated with flour water absorption and farinograph related traits in bread wheat

Toi J. Tsilo, Gloria Nygard, Khalil Khan, Senay Simsek, Gary A. Hareland, Shiaoman Chao, James A. Anderson

Research output: Contribution to journalArticlepeer-review

14 Scopus citations

Abstract

Wheat (Triticum aestivum L.) flour functionality during the dough development and baking processes is an important quality attribute considered by the baking industry. A flour with high water absorption during mixing means more water and less flour is needed, compared to a flour with less water absorption. The objective of this study was to identify quantitative trait loci (QTL) influencing water absorption and dough rheological properties of hard red spring wheat. QTL were mapped on a genetic linkage map that comprised 531 simple sequence repeats (SSRs) and diversity array technology (DArT) marker loci. Composite interval mapping with 139 recombinant inbred lines (RILs) was used to identify QTL within and across two field environments. Six QTL on chromosomes 1A, 1B, 4B, 4D, and 5A were detected for farinograph water absorption. These QTL also confirmed earlier studies that flour water absorption is a function of protein content, starch damage, and gluten strength. In this study, dough rheological properties such as dough development time, dough stability, mixing tolerance index, and time to breakdown were influenced by the high-molecular weight glutenin genes Glu-B1 and Glu-D1.

Original languageEnglish (US)
Pages (from-to)293-302
Number of pages10
JournalEuphytica
Volume194
Issue number2
DOIs
StatePublished - Nov 2013

Keywords

  • Diversity arrays technology
  • Quantitative trait loci
  • Simple sequence repeat
  • Wheat quality

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