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Genetic control of wheat quality: interactions between chromosomal regions determining protein content and composition, dough rheology, and sponge and dough baking properties

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Abstract

While the genetic control of wheat processing characteristics such as dough rheology is well understood, limited information is available concerning the genetic control of baking parameters, particularly sponge and dough (S&D) baking. In this study, a quantitative trait loci (QTL) analysis was performed using a population of doubled haploid lines derived from a cross between Australian cultivars Kukri × Janz grown at sites across different Australian wheat production zones (Queensland in 2001 and 2002 and Southern and Northern New South Wales in 2003) in order to examine the genetic control of protein content, protein expression, dough rheology and sponge and dough baking performance. The study highlighted the inconsistent genetic control of protein content across the test sites, with only two loci (3A and 7A) showing QTL at three of the five sites. Dough rheology QTL were highly consistent across the 5 sites, with major effects associated with the Glu-B1 and Glu-D1 loci. The Glu-D1 5 + 10 allele had consistent effects on S&D properties across sites; however, there was no evidence for a positive effect of the high dough strength Glu-B1-al allele at Glu-B1. A second locus on 5D had positive effects on S&D baking at three of five sites. This study demonstrated that dough rheology measurements were poor predictors of S&D quality. In the absence of robust predictive tests, high heritability values for S&D demonstrate that direct selection is the current best option for achieving genetic gain in this product category.

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Acknowledgments

The authors wish to acknowledge Oscar Larroque for assistance in HPLC, Russell Heywood and Mark Cmiel for the assistance in the field trials, and Odile Argilier from Syngenta Orgerus laboratories in France for molecular marker analysis. We also would like to thank Sonya Richard, Connie Chow, Jeff Fielke, and Bill Hogan from BRI Australia for their contribution to the end product quality testing. Research on the Narrabri and Hillston trials was initiated with support by GrainGene, a joint venture involving CSIRO, the Grains Research and Development Corporation, AWB Ltd and Syngenta, and completed with funding from the Grains Research and Development Corporation. The Queensland-based component of this work was funded by the Grains Research and Development Corporation of Australia through the Australian Winter Cereals Molecular Marker Program. For this component the authors wish to thank other members of the Northern Region Wheat Molecular Marker Program for their input and in particular John Sheppard and staff from DPI&F wheat breeding group for conducting the various field trials and providing samples for analysis. We are also very grateful to Bruce Stewart, Lorelei Bartkowski, Janina Koltys, Linda Tredwell, William Spence and Christine Perrett from the DPI&F Wheat Quality Laboratory for their technical assistance in analyzing samples for the various wheat quality traits.

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Authors and Affiliations

  1. CSIRO Plant Industry and the Food Futures Flagship, GPO BOX 1600, Canberra, ACT, 2601, Australia

    Gulay Mann, Lynne McIntyre, Adele Schmidt, Zena Nath, Ibrahim Kutty, P. Emmett Leyne, Lynette Rampling & Matthew K. Morell

  2. NSW Department of Primary Industries, Wagga Wagga, NSW, Australia

    Simon Diffey & Brian Cullis

  3. Syngenta Marker Laboratories, Toulouse, France

    Fermin Azanza

  4. Queensland Department of Primary Industries and Fisheries, Toowoomba, QLD, Australia

    David Martin & Alison Kelly

  5. Murdoch University, Perth, WA, Australia

    Wujun Ma

  6. BRI Research Australia Pty Ltd, Rivett Rd, North Ryde, Australia

    Ken J. Quail

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  1. Gulay Mann
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  2. Simon Diffey
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  3. Brian Cullis
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Correspondence to Matthew K. Morell.

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Mann, G., Diffey, S., Cullis, B. et al. Genetic control of wheat quality: interactions between chromosomal regions determining protein content and composition, dough rheology, and sponge and dough baking properties. Theor Appl Genet 118, 1519–1537 (2009). https://doi.org/10.1007/s00122-009-1000-y

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