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.
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Acknowledgments The authors thank the dedicated team of USDA/ARS WQL personnel, Dale Hanson, Dehdra Puhr, and Jadene Wear. The authors gratefully acknowledge the financial support of this work by the USDA Cooperative State Research, Education, and Extension Service (Coordinated Agricultural Project Grant Number 2006-55606-16629), Minnesota Annual Conference of the United Methodist Church, the Compton Foundation, Agricultural Research Council of South Africa, National Research Foundation of South Africa, and the United States Department of Agriculture-Agricultural Research Service.
- Diversity arrays technology
- Quantitative trait loci
- Simple sequence repeat
- Wheat quality