The effect of genotype and growing environment on the gluten strength and end-use quality of CWRS wheat
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Date
2019
Authors
Courcelles, Janelle
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Abstract
The goal of this study was to develop a comprehensive understanding of genotype (G) and environmental (E) influences on gluten strength which is a critical asset of CWRS wheat. Replicated field trials were carried out in two years involving nine CWRS cultivars grown in nine locations. Wheat, flour, dough and protein properties were evaluated. Gluten strength was measured using a 10 g mixograph and further analyzed in relation to protein content (PC) of flour, soluble prolamins (SP) and HMW glutenin (HMWG). Results indicated gluten strength was unrelated to total FP, inversely related to SP/FP, and strongly associated with HMWG/FP or HMWG/SP. Genotype and growing environment weather were the primary and secondary contributors, respectively, to total variance in gluten strength. A novel analysis of weather parameters across field sites yielded multivariate regression models that explained > 90% of variation in PC and key measures of gluten strength. Genotype ranking of gluten strength was not completely consistent with recent decisions by the Canadian Grain Commission to retain or drop cultivars from the CWRS class. The study highlighted many advantages of using a G x E approach to evaluate gluten strength and other attributes of CWRS wheat, especially to sort out the relative contributions of G and E for this important wheat class.
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Keywords
Wheat, Glutenin, Gluten