Peer review

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.

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