Molecular genetic mapping of QTL associated with flour water absorption and farinograph related traits in bread wheat

Wheat ( Triticum aestivum L.) flour functionality during the dough development and baking processes is an important quality attribute considered by the baking industry. A flour with high water absorption during mixing means more water and less flour is needed, compared to a flour with less water abs...

Full description

Saved in:
Bibliographic Details
Published in:Euphytica 2013-11, Vol.194 (2), p.293-302
Main Authors: Tsilo, Toi J., Nygard, Gloria, Khan, Khalil, Simsek, Senay, Hareland, Gary A., Chao, Shiaoman, Anderson, James A.
Format: Article
Language:English
Subjects:
Absorption
Agronomy. Soil science and plant productions
Biological and medical sciences
Biomedical and Life Sciences
Biotechnology
Bread
Chromosomes
Classical and quantitative genetics. Population genetics. Molecular genetics
Fundamental and applied biological sciences. Psychology
Gene mapping
Generalities. Genetics. Plant material
Genetic aspects
Genetic markers
Genetic research
Genetics and breeding of economic plants
Genotype & phenotype
Gluten
Life Sciences
Molecular genetics
Plant Genetics and Genomics
Plant Pathology
Plant Physiology
Plant Sciences
Quantitative genetics
Selective breeding
Spring wheat
Triticum aestivum
Water
Wheat
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Wheat ( Triticum aestivum L.) flour functionality during the dough development and baking processes is an important quality attribute considered by the baking industry. A flour with high water absorption during mixing means more water and less flour is needed, compared to a flour with less water absorption. The objective of this study was to identify quantitative trait loci (QTL) influencing water absorption and dough rheological properties of hard red spring wheat. QTL were mapped on a genetic linkage map that comprised 531 simple sequence repeats (SSRs) and diversity array technology (DArT) marker loci. Composite interval mapping with 139 recombinant inbred lines (RILs) was used to identify QTL within and across two field environments. Six QTL on chromosomes 1A, 1B, 4B, 4D, and 5A were detected for farinograph water absorption. These QTL also confirmed earlier studies that flour water absorption is a function of protein content, starch damage, and gluten strength. In this study, dough rheological properties such as dough development time, dough stability, mixing tolerance index, and time to breakdown were influenced by the high-molecular weight glutenin genes Glu - B1 and Glu - D1 .
ISSN:0014-2336
1573-5060
DOI:10.1007/s10681-013-0906-2