The genetic control of milling yield, dough rheology and baking quality of wheat

  • H. Kuchel
  • P. Langridge
  • L. Mosionek
  • K. Williams
  • S. P. Jefferies
Original Paper


Improving the end-use quality of wheat is a key target for many breeding programmes. With the exception of the relationship between glutenin alleles and some dough rheological characters, knowledge concerning the genetic control of wheat quality traits is somewhat limited. A doubled haploid population produced from a cross between two Australian cultivars ‘Trident’ and ‘Molineux’ has been used to construct a linkage map based largely on microsatellite molecular makers. ‘Molineux’ is superior to ‘Trident’ for a number of milling, dough rheology and baking quality characteristics, although by international standards ‘Trident’ would still be regarded as possessing moderately good end-use quality. This population was therefore deemed useful for investigation of wheat end-use quality. A number of significant QTL identified for dough rheological traits mapped to HMW and LMW glutenin loci on chromosomes 1A and 1B. However, QTL associated with dough strength and loaf volume were also identified on chromosome 2A and a significant QTL associated with loaf volume and crumb quality was identified on chromosome 3A. A QTL for flour protein content and milling yield was identified on chromosome 6A and a QTL associated with flour colour reported previously on chromosome 7B was confirmed in this population. The detection of loci affecting dough strength, loaf volume and flour protein content may provide fresh opportunities for the application of marker-assisted selection to improve bread-making quality.


High Molecular Weight Glutenin Subunit Loaf Volume Flour Protein Dough Strength Flour Colour 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.



High molecular weight


Low molecular weight


Marker-assisted selection


Quantitative trait locus



The authors would like to thank the staff of the AGT and SARDI wheat quality laboratories and the SARDI molecular marker laboratory for their efforts in helping to construct the data sets used in this study. We would also like to thank Dr. H. Eagles for his advice regarding the statistical methodology employed in this work and Mr. P. Eckermann for his help producing the partially replicated trials designs. Our appreciation is extended to the Molecular Plant Breeding Cooperative Research Centre and the Grains Research and Development Corporation for helping to fund this research.


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Copyright information

© Springer-Verlag 2006

Authors and Affiliations

  • H. Kuchel
    • 1
    • 2
    • 3
  • P. Langridge
    • 2
    • 4
  • L. Mosionek
    • 1
  • K. Williams
    • 3
    • 5
  • S. P. Jefferies
    • 1
    • 2
    • 3
  1. 1.Australian Grain Technologies Pty LtdUniversity of AdelaideRoseworthyAustralia
  2. 2.School of Agriculture and WineUniversity of AdelaideGlen OsmondAustralia
  3. 3.Molecular Plant Breeding Cooperative Research CentreUniversity of AdelaideGlen OsmondAustralia
  4. 4.Australian Centre for Plant Functional GenomicsPlant Genomics BuildingGlen OsmondAustralia
  5. 5.South Australian Research and Development InstituteGlen OsmondAustralia

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