Effect of Triticum monococcum glutenin loci on cookie making quality and on predictive tests for bread making quality

The effects of Triticum monococcum glutenin loci on cookie making quality and predictive tests for bread making quality were evaluated in recombinant substitution lines (RSLs) between chromosome 1Am from T. monococcum and chromosome 1A from Chinese Spring. All four combinations of high molecular weight (HMr-GS) and low molecular weight glutenin alleles (LMr-GS) were studied in a factorial design to evaluate their interactions. Grain protein content was used as a covariable to evaluate the effect of these loci independently of the variation in protein content among lines. No significant interactions were detected indicating an additive effect. RSLs carrying the HMr-GS from T. monococcum showed a 13.6% increase in SDS sedimentation volume (p=0.004) and a significant reduction in cookie diameter (-5.2%, p=0.02), and cookie quality (-6.8%, p=0.02). RSLs carrying the LMr-GS from T. monococcum showed a significant decrease in the proportion of polymeric protein (-2.8%, p<0.0001), SDS sedimentation volume (-8.1%, p=0.03) and gluten strength (-16.5%, p=0.01), and a significant increase in cookie quality (5.9%, p=0.05). The T. monococcum LMr-GS allele has potential value to be used in soft wheat breeding programs. These results suggest that diploid T. monococcum could be a valuable source for new allelic variation for storage proteins loci and new quality characteristics. © 2002 Elsevier Science Ltd