Small‐Scale Bread‐Quality‐Test Performance Heritability in Bread Wheat: Influence of High Molecular Weight Glutenin Subunits and the 1BL.1RS Translocation

Abstract

Small‐scale bread‐quality assays (grain protein content, SDS‐sedimentation volume [SDSS], and single‐kernel characterization system [SKCS] grain hardness) represent important tools in bread wheat ( Triticum aestivum L.) breeding. The influence of high‐molecular‐weight glutenin (HMWG) subunits and the 1BL.1RS translocation on small‐scale bread‐quality assays and their heritability was investigated for F 3 and F 4 lines of two wheat populations. Lines with HMWG subunits 5+10 at Glu‐D1 showed significantly greater SDSS volume and SKCS hardness than those with subunits 2+12 or 4+12. Lines with HMWG subunit 20 at Glu‐B1 had a significantly lower SDSS volume than those with HMWG subunits 7+8 or 7+9. F 4 lines bearing the 1BL.1RS translocation had significantly greater protein content. The distribution of SDSS volumes suggested that most bore the undesirable HMWG subunits 2+12, 4+12 or 20, but could be selected against if the SDSS volume <6.0 mL. For SDSS volume, lines with HMWG subunits 5+10 had greater heritability in upward screening, whereas those with HMWG subunits 2+12 or 4+12 had greater heritability in downward screening. The above screening criterion provides an excellent tool for bread quality‐based wheat breeding, irrespective of hard × hard or hard × soft wheat crosses.