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Effect of 1BL.1RS on Milling and Baking Quality of Soft Red Winter Wheat

Dep. of Agronomy, Univ. of Missouri, Columbia, MO 65211

P. L. Finney and K. E. Miskin

USDA-ARS, Soft Wheat Quality Lab., O.A.R.D.C., Ohio State Univ., Wooster, OH 44691
Agripro Seeds Inc., Brookston, IN 47923

^* Corresponding author (agroam{at}mizzoul.missouri.edu).

Wheat (Triticum aestivum L.) breeders worldwide have used the 1BL.1RS translocation as a source of genes for disease resistance, broad adaptation, and enhanced yield potential. Although it appears to have detrimental effects on hard wheat baking quality, there are no known reports of its impact on soft wheat quality. This study was designed to investigate the effects of 1BL.1RS on milling and baking quality in soft red winter wheat and to evaluate the interaction of these effects with environment and genetic background. Grain from 1BL.1RS and nonrye sister lines, derived in the F₉ from two experimental lines, SW85*294 and SW85*5626, was evaluated in five Missouri environments. In both genetic backgrounds, 1BL.1RS was associated with significant reductions in adjusted flour yield and overall milling quality and a significant increase in alkaline water retention capacity, which may be detrimental to soft wheat baking quality. Test weight in 1BL.1RS lines was reduced by 11.6 kg m^–3 in SW85*294 but was not affected in SW85*5626. In the SW85*5626 background, 1BL.1RS increased softness equivalent 1.3 percentage units but had no affect in SW85*294. Neither flour protein content nor overall baking quality was affected by the presence of 1BL.1RS. For all traits, the effect of the genetic background was large compared with the effect of 1BL.1RS. Variation among the 1BL.1RS lines was significant in both genetic backgrounds and led to the conclusion that in these lines, the negative effects of 1BL.1RS could be overcome by selection.

Received for publication March 14, 1995.

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