A small‐scale rapid screening protocol for quality traits of durum wheat. Issue 3 (20th April 2020)

• Record Type: Journal Article
• Authors: Sissons, Mike; Smit, Jenny; Kadkol, Gururaj; Sissons, Shaylene
• Is Part Of: Cereal chemistry. Volume 97:Issue 3(2020)
• Page Start: 693
• Page End: 702
• Publication Date: 2020-04-20
• Subjects: breeding -- dough strength -- durum wheat -- milling potential -- wholemeal -- yellow color; Chemistry, Technical -- Periodicals; Baking -- Periodicals; Baking; Chemistry, Technical; Edible Grain; Food Analysis; Electronic journals; Periodicals; 664.72
• DOI: 10.1002/cche.10285
• Languages: English
• ISSNs: 0009-0352

Abstract

Abstract: Background and objectives: Durum breeders are interested in screening early‐generation lines for quality traits to eliminate low‐quality lines as soon as possible. However, this requires minimal sample usage and simple and discriminating tests. Due to insufficient quantities of sample available in the early stages of breeding process, a reliable and comprehensive evaluation of wheat functionality is needed. Moreover, this problem is further aggravated by the need to assess the quality of huge number of lines. This study describes a procedure to evaluate durum grain and wholemeal for key quality traits using rapid methods that have minimal sample requirements. Findings: In this study, three new methods were developed to allow screening from limited amounts of grain (120 g). A new near‐infrared calibration to measure wet gluten from grain, an accurate prediction of semolina yellowness using wholemeal and a milling protocol using a Quadrumat Junior mill to predict Buhler semolina yield. Data provided by these new methods and other data proposed can be used to remove underperforming lines to reduce sample numbers for the next stage of yield trials and more detailed and costly testing for quality. Conclusions: To improve the efficiency of selecting for quality in a durum breeding program where sample size is limited, new methods are described and validated on breeder's populations for quickly assessing wet gluten, yellowness, and milling potential. Significance and novelty: A protocol to rapidly evaluate lines for key grain characteristics, wet gluten, yellowness, and milling potential to supplement NIR and small‐scale dough tests is described from 120 g of grain which can be achieved in less than 1 hr/sample. This should assist durum breeders to efficiently cull lines showing inferior quality to check varieties.