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Bread wheat milling behavior: effects of genetic and environmental factors, and modeling using grain mechanical resistance traits

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Abstract

Key message

Genetic (Pinb-D1 alleles) and environment (through vitreousness) have important effects on bread wheat milling behavior. SKCS optimal values corresponding to soft vitreous or hard mealy grains were defined to obtain the highest total flour yield.

Abstract

Near-isogenic lines of bread wheat that differ in hardness, due to distinct puroindoline-b alleles (the wild type, Pinb-D1a, or the mutated forms, Pinb-D1b or Pinb-D1d), were grown in different environments and under two nitrogen fertilization levels, to study genetic and environmental effects on milling behavior. Milling tests used a prototype mill, equipped with two break steps, one sizing step, and two reduction steps, and this enabled 21 individual or aggregated milling fractions to be collected. Four current grain characters, thousand grain weight, test weight, grain diameter, and protein content, were measured, and three characters known to influence grain mechanical resistance, NIRS hardness, SKCS hardness index, and grain vitreousness (a character affecting the grain mechanical behavior but generally not studied). As expected, the wild type or mutated forms of Pinb-D1 alleles led to contrasted milling behavior: soft genotypes produced high quantities of break flour and low quantities of reduction flour, whereas reverse quantities were observed for hard genotypes. This different milling behavior had only a moderate influence on total flour production. NIRS hardness and vitreousness were, respectively, the most important and the second most important grain characters to explain milling behavior. However, contrary to NIRS hardness, vitreousness was only involved in endosperm reduction and not in the separation between the starchy endosperm and the outer layers. The highest flour yields were obtained for SKCS values comprised between 30 and 50, which corresponded either to soft vitreous or hard mealy grains. Prediction equations were defined and showed a good accuracy estimating break and reduction flours portions, but should be used more cautiously for total flour.

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Acknowledgements

We are grateful to all the INRA, ARVALIS, and UFS persons implicated in the field trials or the grain characteristics and milling behavior measurement. This work was granted by FSOV (Fonds de Soutien à l’Obtention Végétale) 2007–2010, and also supported by the research consortium “Valeur Meunière II”, involving AFSA (now UFS), ANMF, ARVALIS-Institut du végétal, Bühler, Chopin Technologies, ENILIA-ENSMIC, IRTAC, INRA, and Lu France. In this context, a CIFRE PhD grant was attributed to P. Lasme.

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Authors and Affiliations

  1. INRA, UMR 1095, Génétique Diversité et Ecophysiologie des Céréales, 5 Chemin de Beaulieu, 63100, Clermont-Ferrand, France

    François-Xavier Oury

  2. UMR IATE, CIRAD, INRA, Montpellier SupAgro, Université de Montpellier, 34060, Montpellier, France

    P. Lasme, J. Abecassis & V. Lullien-Pellerin

  3. UFS, 17 Rue du Louvre, 75001, Paris, France

    C. Michelet

  4. CHOPIN Technologies, 20 Avenue Marcellin Berthelot, 92390, Villeneuve-la-Garenne, France

    A. Dubat

  5. URAO63, Domaine de Crouelle, 5 Chemin de Beaulieu, 63100, Clermont-Ferrand, France

    O. Gardet

  6. INRA, UE 972, Grandes Cultures Innovation Environnement, 2 Chaussée Brunehaut, 80200, Estrées-Mons, France

    E. Heumez

  7. INRA, UMR 1349, Institut de Génétique Environnement et Protection des Plantes, Domaine de la Motte, 35653, Le Rheu, France

    B. Rolland

  8. INRA, UMR 320, Génétique Quantitative et Evolution, Ferme du Moulon, 91190, Gif-sur-Yvette, France

    M. Rousset

  9. ARVALIS-Institut du végétal, Station Expérimentale, 91720, Boigneville, France

    C. Bar L’Helgouac’h

Authors
  1. François-Xavier Oury
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  2. P. Lasme
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  3. C. Michelet
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  4. A. Dubat
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  5. O. Gardet
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  7. B. Rolland
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  8. M. Rousset
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  9. J. Abecassis
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  10. C. Bar L’Helgouac’h
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  11. V. Lullien-Pellerin
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Correspondence to François-Xavier Oury.

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The authors declare that the experiments described in this manuscript comply with the current laws in France.

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Communicated by Ian D. Godwin.

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Oury, FX., Lasme, P., Michelet, C. et al. Bread wheat milling behavior: effects of genetic and environmental factors, and modeling using grain mechanical resistance traits. Theor Appl Genet 130, 929–950 (2017). https://doi.org/10.1007/s00122-017-2861-0

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