Effects of the functional <i>Gpc‐B1</i> allele on soft durum wheat grain, milling, flour, dough, and breadmaking quality

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