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Background And Objectives: The genetic backgrounds and growing conditions of eastern U.S. soft winter (ESW) wheat vary widely and thus produce grains of diverse quality characteristics, which encompass those required for making soft‐bite white salted noodles (WSN). However, these characteristics have yet to be identified and cataloged. The grain and flour characteristics and WSN making quality of 25 ESW wheat varieties and four commercial noodle flours (CNFs) were analyzed to identify grain and flour characteristics desirable for making WSN. Findings: Kernel hardness, protein content, and gluten strength‐related parameters of ESW wheat were significantly associated with WSN cooking and textural properties, while damaged starch content was the major determinant of WSN adhesiveness. A total of 9 out of 25 ESW wheat flours exhibited protein characteristics, WSN color and textural properties that closely matched to those of CNFs. Conclusions: ESW wheat varieties with kernel hardness of 16.0–45.4, damaged starch content of 1.9%–4.4%, flour protein content of 8.6%–10.2%, sodium dodecyl sulfate sedimentation volume of 30.4–41.6 ml and lactic acid solvent retention capacity of 115.6%–142.7% were identified to produce WSN of comparable quality to those of CNFs. Significance and Novelty: This research provides wheat breeders and noodle manufacturers with guidance for choosing ESW wheat breeding lines and varieties suitable for noodle production. [ABSTRACT FROM AUTHOR]

Background and Objectives: The experimental baking test is lengthy, low in throughput and not appropriate for evaluating the large number of wheat flours for baking cakes. To explore effective and efficient tools for the estimation of wheat grain and flour quality for making cakes, grain, flour, and batter characteristics were analyzed and their relationships with cake quality parameters were determined. Findings: Kernel hardness and solvent retention capacities (SRCs) exhibited negative relationships with cake volume. The flow distances and rapid visco analyzer viscosities of flour–water and flour–sucrose batters effectively differentiated wheat flour of varying characteristics, and showed significant relationships with cake volume. Conclusions: SRCs and flour–water and flour–sucrose batter viscosities are associated with cake volume and could effectively estimate flour quality for baking cakes. Low kernel hardness and low solvent absorption/retention of flour are desirable for baking cakes. Flour–water and flour–sucrose batters that are less viscous and more fluid produce cakes with higher volumes. Significance and Novelty: The identification of grain, flour, and batter characteristics as effective estimates of cake baking quality would greatly benefit breeders in the screening of breeding lines and millers and bakers in the selection of wheat grain flour for baking cakes. [ABSTRACT FROM AUTHOR]

In recent years, stripe rust has become an increasingly problematic disease affecting wheat (Triticum aestivum L.). Although stripe rust resistance genes Yr28 and YrAS2388R have been successfully transferred from Aegilops tauschii Coss. to hexaploid wheat, these genes have not been widely used for stripe rust resistance breeding largely due to a lack of publicly available and well‐adapted germplasm. Here we describe U6719‐004 (Entry 538 of D‐genome nested association mapping population, Reg. No. MP‐14, NSL 536301 MAP), a hexaploid wheat germplasm carrying YrAS2388R stripe rust resistance derived from Ae. tauschii accession TA1718 that is well adapted to U.S. wheat production environments. U6719‐004 (KS05HW14‐3/3/KS05HW14‐3/TA1718//KS05HW14‐3) was developed using a combination of direct hybridization of TA1718 with the hard white winter wheat line KS05HW14‐3 followed by two rounds of backcrossing and three generations of single seed descent. U6719‐004 stripe rust resistance was characterized under controlled and natural conditions. Using gene‐based markers, TA1718 and U6719‐004 were confirmed to be YrAS2388R carriers. Grain yield for U6719‐004 was evaluated in 11 year‐by‐location environments across the United States. Grain quality parameters were measured in four year‐by‐location environments. Compared with the recurrent wheat parent KS05HW14‐3 and locally adapted check cultivars, the Ae. tauschii introgression had little to no impact on U6719‐004 grain yield or quality. The availability of U6719‐004 will enable the use of YrAS2388R for stripe rust resistance breeding efforts. Core Ideas: The hexaploid wheat germplasm U6719‐004 carries stripe rust resistance gene YrAS2388R.U6719‐004 is broadly adapted to wheat production environments of the United States.U6719‐004 has acceptable grain yield and grain quality. [ABSTRACT FROM AUTHOR]

Waxy wheat carries null alleles at the three Wx loci encoding the granule‐bound starch synthase I and produces endosperm starch composed of mostly amylopectin with less than 5% amylose. The USDA‐ARS developed and released 10 soft red winter (SRW) waxy wheat germplasm lines, SWQL‐K‐ABD‐1, SWQL‐K‐ABD‐2, SWQL‐K‐ABD‐3, SWQL‐K‐ABD‐4, SWQL‐K‐ABD‐5, SWQL‐W‐ABD‐1, SWQL‐W‐ABD‐2, SWQL‐W‐ABD‐3, SWQL‐W‐ABD‐4, SWQL‐W‐ABD‐5 (Reg. no. GP‐1061 to Reg. no. GP‐1070, PI 698615 to PI 698624), by the introgression of the null alleles at the Wx loci from a soft spring waxy wheat germplasm to two SRW wheat cultivars adapted to the eastern region of the United States. Ten waxy wheat germplasm lines were selected from BC4 or BC5 derivatives of the SRW wheat cultivars 'Kristy' and 'Wilson' (99ID490/5*Kristy and 99ID490/6*Wilson). The kernel hardness and starch amylose content of 10 SRW waxy wheat germplasm lines ranged from 34.1 to 63.1 and 2.5–7.2%, respectively, while those of wild types and SRW wheat parents carrying the functional alleles at the three Wx loci ranged from 33.9 to 60.4 and 26.8–27.0%, respectively. The starch of the waxy wheat germplasm lines exhibited a lower pasting temperature, higher peak viscosity, and lower setback value than the corresponding wild‐type wheat starch. These waxy wheat germplasm lines would be useful for the development of SRW wheat cultivars carrying different null alleles at the Wx loci that are adapted to the eastern region of the United States. Core Ideas: Ten soft red winter waxy wheat germplasm lines were developed.They derived from BC4 or BC5 of the cultivars 'Kristy' and 'Wilson'.Starch amylose content of the germplasm lines ranges from 2.5 to 7.2%. [ABSTRACT FROM AUTHOR]

Fusarium head blight (FHB) of wheat, caused by the fungus Fusarium graminearum, is associated with grain contamination with mycotoxins such as deoxynivalenol (DON). Although FHB is often positively correlated with DON, this relationship can break down under certain conditions. One possible explanation for this could be the conversion of DON to DON-3-glucoside (D3G), which is typically missed by common DON testing methods. The objective of this study was to quantify the effects of temperature, relative humidity (RH), and preharvest rainfall on DON, D3G, and the D3D/DON relationship. D3G levels were higher in grain from spikes exposed to 100% RH than to 70, 80, or 90% RH at 20 and 25°C across all tested levels of mean FHB index (percentage of diseased spikelets per spike). Mean D3G contamination was higher at 20°C than at 25 or 30°C. There were significantly positive linear relationships between DON and D3G. Rainfall treatments resulted in significantly higher mean D3G than the rain-free check and induced preharvest sprouting, as indicated by low falling numbers (FNs). There were significant positive relationships between the rate of increase in D3G per unit increase in DON (a measure of conversion) and sprouting. As FN decreased, the rate of D3G conversion increased, and this rate of conversion per unit decrease in FN was greater at relatively low than at high mean DON levels. These results provide strong evidence that moisture after FHB visual symptom development was associated with DON-to-D3G conversion and constitute valuable new information for understanding this complex disease-mycotoxin system. [ABSTRACT FROM AUTHOR]

Background: The resistance of proteins to gastrointestinal digestion contributes to their ability to act as allergens. Near-complete digestion of protein in wheat products is important with respect to avoiding the potential immunogenic effects of undigested peptides. Five modern US wheat classes (soft red winter, hard winter, hard red spring, club and durum) including 17 wheat varieties, as well as three ancient wheat classes (spelt, emmer and einkorn) including nine wheat varieties, were analyzed for kernel hardness (KH) and flour protein characteristics, in addition to in vitro protein digestibility (IVPD) of cooked flour, flour without albumins and globulins (FWOAG), gluten, albumins, and globulins, aiming to identify the factors influencing the protein digestibility of flour., Results: IVPDs of flour, FWOAG, gluten and albumins of wheat varieties ranged from 86.5% to 92.3%, 85.8% to 90.3%, 90.6% to 94.6% and 74.8% to 85.1%, respectively. The IVPD of gluten was significantly higher than the IVPDs of flour and FWOAG, indicating that non-protein components substantially affect protein digestibility. Significant differences were observed in IVPDs of flour and albumins among eight wheat classes, but not in the IVPDs of FWOAG, gluten and globulins. There were apparent differences in undigested protein bands and intensities of wheat classes with low and high flour IVPDs. KH and albumin proportion exhibited negative and positive relationships, respectively, with flour IVPD., Conclusion: The results of the present study demonstrate that KH, non-protein components and albumin proportion have a major influence on protein digestion and need to be considered when developing wheat cultivars with higher protein digestibility., (Published 2021. This article is a U.S. Government work and is in the public domain in the USA.)