TY - JOUR
T1 - Molecular genetic mapping of QTL associated with flour water absorption and farinograph related traits in bread wheat
AU - Tsilo, Toi J.
AU - Nygard, Gloria
AU - Khan, Khalil
AU - Simsek, Senay
AU - Hareland, Gary A.
AU - Chao, Shiaoman
AU - Anderson, James A.
PY - 2013/11
Y1 - 2013/11
N2 - 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.
AB - 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.
KW - Diversity arrays technology
KW - Quantitative trait loci
KW - Simple sequence repeat
KW - Wheat quality
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U2 - 10.1007/s10681-013-0906-2
DO - 10.1007/s10681-013-0906-2
M3 - Article
AN - SCOPUS:84885071294
VL - 194
SP - 293
EP - 302
JO - Euphytica
JF - Euphytica
SN - 0014-2336
IS - 2
ER -