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Background and objectives: Utilization of durum wheat (Triticum turgidum subsp. durum) can be enhanced by increasing grain and flour protein content. One strategy to increase protein content is by introducing the functional Gpc‐B1 allele from wild emmer (Triticum turgidum subsp. dicoccoides). Findings: Introduction of the functional Gpc‐B1 allele into soft kernel durum increased grain and flour protein by 17 g/kg, increased dough strength as evidenced by SDS sedimentation volume and Mixograph dough mixing parameters, and increased straight‐dough pan bread volume. When grown under arid conditions, high protein (151 g/kg) samples had decreased loaf volumes indicative of inelastic doughs. The functional Gpc‐B1 allele was associated with decreased test weight, a small increase in SKCS hardness, and a modest increase in flour ash; otherwise, milling performance was not affected. Conclusions: Introgression of the Gpc‐B1 functional allele from dicoccoides into durum wheat can improve dough strength and breadmaking quality. The effect tends to be consistent over environments but overall, Gpc‐B1 made only a modest improvement in durum wheat breadmaking quality. Further studies with concomitant selection at other loci are needed to see the effects of Gpc‐B1 among elite germplasm. Significance and novelty: Durum wheat production and consumption will increase as bread quality improves. The functional Gpc‐B1 allele contributed to improved breadmaking quality. The present report is the first to examine the effect of this allele on breadmaking in durum wheat. [ABSTRACT FROM AUTHOR]

Background and objectives: Kernel texture (grain hardness) is a key determinant of wheat quality and utilization. Among soft wheats, softer kernels possess some advantages in processing and end‐product quality. Here, an extra soft kernel phenotype was identified and characterized in soft kernel durum wheat. Findings: A RIL population was developed by crossing "Soft Strongfield" with Kamut Khorasan wheat. Progeny kernels were selected for chalky appearance in the F2, F3, and F4. Kernel texture phenotypes measured by the SKCS in the F5, F6, and F7 were all less than 20 and ranged down to −12.6. Among F5:7 full‐sib RILs, there was indication of a single segregating genetic locus that was associated with a difference of about 7 SKCS hardness index (HI) units. Single marker–trait association and composite interval mapping both identified significant QTLs on chromosomes 4B and 1B with phenotypic effects of about 5 and 4 HI, respectively. Conclusions: QTL detected in the present study may be used to reduce kernel texture in soft durum to below zero, creating "extra soft" durum. These QTLs should also be available to be used in hard kernel durum to reduce kernel texture and may be transferrable to hexaploid wheat. Significance and novelty: The creation of soft kernel durum wheat expanded the processing, end‐product quality, and utilization of durum wheat. A further reduction in kernel softness may expand further durum wheat's importance as a global food. [ABSTRACT FROM AUTHOR]

Background and objectives: Utilization of durum wheat (Triticum turgidum ssp. durum) is limited by its weak gluten and poor bread‐making quality. One strategy to improve gluten strength and bread‐making quality is by introducing the Glu‐D1 alleles from bread wheat. Findings: Introduction of Glu‐D1 alleles Glu‐D1a and Glu‐D1d, corresponding to the High Molecular Weight Glutenin subunits Dx2 + Dy12 and Dx5 + Dy10, respectively, increased dough strength as evidenced by SDS sedimentation volume, Lactic acid Solvent Retention Capacity, and Mixograph dough mixing parameters. The Glu‐D1d Dx5 + Dy10 allele was "stronger" than the Glu‐D1a Dx2 + Dy12 allele. However, whereas Dx2 + Dy12 improved straight‐dough pan bread volume, Dx5 + Dy10 did not. This latter result was ascribed to the overly strong, inextensible gluten contributed by the Glu‐D1d Dx5 + Dy10 allele. Conclusions: Whereas both Glu‐D1 alleles increased dough strength, Dx2 + Dy12 improved bread loaf volume but lines with Dx5 + Dy10 produced doughs that were too strong to realize an increase in loaf volume. The results confirm the notion that large bread loaf volume is achieved with a balance of dough extensibility and elasticity. Significance and novelty: Durum wheat production and consumption will increase as bread quality improves. The Glu‐D1 high molecular weight glutenin proteins will likely play a role in improving bread‐making ability. The two major Glu‐D1 alleles are accessible via durum wheat translocation lines. [ABSTRACT FROM AUTHOR]

Background and objectives: Selection for high breadmaking quality is mostly conducted using tests employing refined flour and added salt which may not be adequate for selecting lines with high wholemeal or low‐sodium breadmaking potential. The objective of this study was thus to evaluate the suitability of the current breadmaking quality tests for the selection of wheat lines intended for high‐quality healthier breads. Findings: A set of common wheat lines was analyzed for its breadmaking quality using three bread formulations: refined flour and 1% salt (RF); refined flour and no added salt (RNa); and reconstituted flour and 1% salt (WM). The RNa bread quality was accurately predicted using the RF formulation (r > 0.90) and was highly correlated with protein content and dough properties. Differently, the WM breadmaking quality was less predictable using the RF formulation (r = 0.64) and was highly correlated with grain hardness and dough properties but less with protein content. Conclusions: The current methods used for evaluating wheat breadmaking quality are effective to predict low‐sodium bread quality but not wholemeal bread quality. Significance and novelty: Results of this study highlighted the need of using wholemeal rather than refined flour for the selection of wheat lines with high wholemeal breadmaking potential and suggested that traits such as grain hardness and SDS‐sedimentation volume could be useful to predict high wholemeal breadmaking quality. [ABSTRACT FROM AUTHOR]

The low-molecular-weight glutenin subunits (LMW-GSs) are a class of wheat seed storage proteins encoded by a multigene family located at the Glu-3 loci that influences wheat end-use quality. Owing to ambiguities in the LMW-GS allele nomenclature and to the complexity of the Glu-3 loci organization, a clear relationship between LMW-GS alleles and wheat end-use quality has not been adequately determined. In the present study, four sets of elite common wheat varieties were analyzed for their LMWGS genic profile, along with their dough rheology and end-product baking properties. Among these varieties, variation at the Glu-A3 locus had a major impact on the analyzed dough rheology parameters, followed by the Glu-B3 and Glu-D3 loci. Also, the genes located at the linkage groups Glu-A3-3, Glu-B3-3, and Glu-D3-5 were more highly associated with dough strength, mixing, and extensibility properties. Results obtained in this study clearly indicate that there are specific LMW-GS haplotypes that are more highly associated than others to variation in dough rheology. [ABSTRACT FROM AUTHOR]

Interest in regional cuisine is growing. One example is the Neapolitan pizza from central Italy, for which the European Union has granted official recognition. Here, we introduce and provide a brief discussion of the preparation and flour requirements of “Pizza Napoletana.” [ABSTRACT FROM AUTHOR]