Quantitative trait loci influencing endosperm texture, dough-mixing strength, and bread-making properties of the hard red spring wheat breeding lines

Toi J. Tsilo, Senay Simsek, Jae Bom Ohm, Gary A. Hareland, Shiaoman Chao, James A. Anderson

Research output: Contribution to journalArticlepeer-review

35 Scopus citations

Abstract

Wheat end product quality is determined by a complex group of traits including dough viscoelastic characteristics and bread-making properties. Quantitative trait loci (QTL) mapping and analysis were conducted for endosperm texture, dough-mixing strength, and bread-making properties in a population of 139 (MN99394 × MN98550) recombinant inbred lines that were evaluated at three environments in 2006. Based on the genetic map of 534 loci, six QTL were identified for endosperm texture, with the main QTL on chromosomes 1A (R 2 = 6.6%-17.3%), 5A (R 2 = 6.1%-17.1%), and 5D (R 2 = 15.8%-22%). Thirty-four QTL were identified for eight dough-mixing strength and bread-making properties. Major QTL clusters were associated with the low-molecular weight glutenin gene Glu-A3, the two high-molecular weight glutenin genes Glu-B1 and Glu-D1, and two regions on chromosome 6D. Alleles at these QTL clusters have previously been proven useful for wheat quality, except one of the QTL clusters on chromosome 6D. A QTL cluster on chromosome 6D is one of the novel chromosome regions influencing dough-mixing strength and bread-making properties. The QTL for endosperm texture on chromosomes 1A, 5A, and 5B also influenced flour ash content (12.4%-23.3%), flour protein content (10.5%-12.5%), and flour colour (7.7%-13.5%), respectively.

Original languageEnglish (US)
Pages (from-to)460-470
Number of pages11
JournalGenome
Volume54
Issue number6
DOIs
StatePublished - Jun 1 2011

Keywords

  • Wheat
  • bread-making properties
  • dough-mixing strength
  • endosperm texture
  • quantitative trait loci

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