Dr. Judith Frégeau Reid and Dr. Harvey Voldeng, Agriculture and Agri-Food Canada
Wheat end-use quality is linked to the amount of grain protein and to the presence of specific protein types (subunits) in the grain. Various combinations of protein types will result in differences in dough strength between varieties.
Wheat breeders can now use screening tools such as molecular markers or electrophoresis of protein subunits to readily identify the presence or absence of specific protein types.
The objectives of the project are to better understand the usefulness of the two breeding strategies that have been applied in the Eastern Cereal and Oilseed Research Centre’s breeding program:
1. The introduction of the high grain protein gene.
2. Identification of protein subunit combinations or over production of subunit 7 in varieties and breeding lines.
In preliminary trials, the grain protein gene increased grain protein percentage by 0 to 1.1 points with minor or no change in dough strength. We do not expect a significant effect
on yield.
Recent research has shown that the over production of one particular protein subunit (number 7) usually gives an increase in dough strength. This over production of subunit 7 is present in AC Barrie, a western Canadian bred variety that has been grown by producers in Ontario and found by millers and bakers to be of excellent quality. We have detected subunit 7 in Mackenzie and Norwell (heterogeneous), and in experimental lines AW620, AW625 and EC0017.8. Lines AW620 and AW625 have low protein and high yield, but baking qualities are better than the percentage protein would indicate. Further research will show if this improved baking quality is a result of subunit 7.