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A genetic analysis of the quality of northern-style Chinese steamed bread

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Abstract

Dissecting the genetic basis for the traits of northern-style Chinese steamed bread (NCSB) is of great significance for wheat quality breeding. Quantitative trait loci (QTLs) for the processing quality of NCSB were studied using a recombinant inbred line (RIL) consisting of 173 lines derived from a “Shannong01–35 × Gaocheng9411” cross. Twenty-four putative additive QTLs were detected on chromosomes 1A, 1B, 1D, 3A, 3B, 4A, 4B, 5B, 6B, and 7B. Of these QTLs, QTex1A.1-27, QHei5B.5-488, and QGum4B.4-17 had the highest contribution and accounted for 9.33, 10.9, and 12.0% of the phenotypic variations, respectively. Several co-located QTLs with additive effects were detected on chromosomes 1A, 1D, 4B, and 5B. Two clusters (RFL_CONTIG2160_524-WSNP_CAP12_C2438_1180601 and EX_C101685_705-RAC875_C27536_611) for height, total score, and texture and for chewiness, gumminess, and hardness were detected on chromosomes 1A and 4B, respectively. Two QTLs for chewiness and hardness (QCh1D-4, QHa1D-4) with additive effects were detected; these alleles could be good targets for improving the processing quality of steamed bread from common wheat (Triticum aestivum L.). In addition, QTLs for wheat flour quality and the associated correlations with NCSB were simultaneously analyzed. Negative correlations were detected between chewiness and the wet/dry gluten content (WGC/DGC) or protein content. Two QTLs (QCh4B.4-17 and QPr4B.4-17) and three QTLs (QCh4B.4-13, QWG4B.4-13, and QDG4B.4-13) clustered in the same chromosomal region. The detected QTL clusters should be further investigated during wheat breeding and could be used by breeders to improve wheat quality and especially the processing quality of NCSB.

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Acknowledgements

This work was supported by the Ministry of Science and Technology of China (2016YFD0100500), the Natural Science Foundation of Shandong (ZR2015CM036), and the Creation of Wheat Germplasm in Shandong Province project. The SNP analysis and the construction of the genetic maps were kindly conducted by Dr. Mingcheng Luo from the University of California, Davis and Dr. Jirui Wang of Sichuan Agricultural University.

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Correspondence to Jichun Tian or Jiansheng Chen.

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Liu, T., An, Y., Liu, K. et al. A genetic analysis of the quality of northern-style Chinese steamed bread. Mol Breeding 37, 41 (2017). https://doi.org/10.1007/s11032-016-0593-5

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