Utilization of wheat wild relatives for improvement of bread making quality of wheat Triticum Aestivum

Abstract

Processing quality of wheat is very important for end products such as bread, biscuits and chapatti. The protein content and its type determine the end product quality. Among the wheat proteins, glutenin proteins especially, high molecular weight-glutenin subunits (HMW-GS) are major determinants of the bread making quality. Wheat and its primary gene pool have limited variation in terms of HMW-GS alleles. For improvement of wheat processing quality its wild relative- Thinopyrum elongatum was utilized. Attempt was made to replace Th. elongatum chromosome long arm (1EL) carrying HMW-GS genes related to high dough strength with chromosome arm 1AL of wheat. Chromosome specific translocation line of Th. elongatum [1EL(1AS)] was developed by crossing 1E(1D) substitution line with nulli-1A tetra-1D (N1AT1D) genetic stock, followed by cross with homoeologous pairing suppresser mutant line PhI, further crossing and backcrossing with Japanese cultivar Norin 61 and selection by fluorescent in-situ hybridization and seed storage proteins profile. This line was back crossed four times with N61 while selecting in each generation with protein markers. Morphologically translocation line was similar to recipient cultivar N61. The processing quality characteristics of translocation line indicated significant improvement in gluten performance index, dough mixing properties, dough strength and extensibility thus predicting good bread making quality. The translocation was transferred to Indian cultivar PBW621 background by repeated backcrossing and marker assisted selection. The effects of translocation on quality parameters were studied. newline