Dough stickiness in rye-derived wheat cultivars

Euphytica 51: 77-86, 1990. © 1990 Kluwer Academic Publishers. Printed in the Netherlands.

Dough stickiness in rye-derived wheat cultivars

D.J. Martin & B.G. Stewart Queensland Wheat Research Institute, Queensland Department of Primary Industries, PO Box 2282, Toowoomba, Qld, 4350, Australia

Received 2 February 1990; Accepted in revised form 21 June 1990

Key words: Triticum aestivum, wheat, dough stickiness, rye-derived wheat cultivars

Summary

Rye-derived wheat cultivars are being used in many breeding program_mes throughout the world in order to achieve improvements in yield and disease resistance. However, the serious quality defect of intense dough stickiness associated with many of these wheat cultivars is limiting the usefulness of their flour in large mechanised bread bakeries. A dough preparation procedure was developed which enabled the dough surface properties of a range of rye-derived wheat cultivars to be assessed on doughs mixed quantitatively to their optimum mixing time. Intense dough stickiness was found in samples of 1AL/1RS and 1DL/1RS translocation lines tested and in all of the 1BL/1RS wheat cultivars examined except the West German cultivar, Disponent. Most of the 1BL/1RS wheat cultivars were derived from the Russian cultivars, Kavkaz, Aurora and Skorospelka 35 and included the CIMMYT-bred cultivars such as the Veery lines (Glennson, Ures, Genaro and Seri) and the Nebraskan cultivar, Siouxland. Based on the results of studying selected 1BL/1RS wheat cultivars in detail, this intense dough stickiness appeared to be independent of growing season, trial location, protein content, mixing tolerance, milling process and extraction rate. In addition pilot bakery trials confirmed that our laboratory testing procedures can be used to detect this intense dough stickiness.

Introduction

Rye-derived wheat cultivars, based on the sub- stitution of the short ann of rye chromosome 1R for the short arm of the homologous group 1 chromo- somes are being used in wheat breeding programmes around the world because of the advan- tages they offer agronomically and for their im- proved disease resistance (Zeller & Hsam 1983). For example the 1BL/1RS transloeation found in Kavkaz and Aurora is very common in European winter wheat cultivars and in spring wheat cultivars developed by CIMMYT (CIMMYT 1988). Unfor- tunately many of these wheat cultivars have been

found to have undesirable intense dough stickiness (Zeller et al. 1982; Martin & Stewart, 1985; Martin & Stewart, 1986) that has prevented their release as bread wheat cultivars in Australia and in parts of Europe.

In an earlier study (Martin & Stewart, 1986) we reported on the intense stickiness observed when doughs of a rye-derived wheat cultivar were slightly overmixed in a Hobart mixer. This approach using the Hobart mixer, while being useful, was incapa- ble of quantitatively preparing doughs to the optimum mixing time prior to the assessment of their dough surface properties. More recently we have used equipment designed by the Grain Research

78

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The objective of this study was to survey the dough surface properties of various rye-derived wheat cultivars from different sources using this dough preparation procedure.

Materials and methods

Samples used included commercial varieties as controls and rye-derived wheat cultivars containing either the 1BL/1RS, 1DL/1RS or 1AL/1RS wheat- rye chromosome translocation. For the Australian and North American rye-derived cultivars used in this study, the wheat eultivars Kavkaz, Aurora and Skorospelka 35 were the source of the 1BL/IRS translocation (Mettin et al., 1973). Cook, Banks and Oxley are Australian prime hard quality bread wheat cultivars. Osprey, Gamenya and Gutha are Australian hard cultivars whereas Aroona and Ga- bo are Australian standard white cultivars. QT2870, M3344 and M3345 are sister lines with the pedigree Kavkaz/Timgalen//3*Oxley. SUN89D and SUN94A are complex crosses derived from Aurora and Kavkaz respectively. The quality of the samples of QT2870, M3344, M3345, SUN89D and

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SUN94A and their respective control cultivars are described in TaMe 1. CIMMYT bred wheat cultivars derived from Kavkaz included in this study were the Veery selections, No. 1 - Glennson M81, No. 2 - Ures T81, No. 3 - Genaro F81 and No.5 - Seri 82 (Rajaram et al. 1983, CIMMYT Wheat Staff 1986) and the eultivar Sunbird. The Veery wheat cultivars contain the 1BL/1RS translocation (Zeller, 1973; Mettin et al., 1973; Bartos et al., 1973; Merker, 1982) and were supplied in 1984 by M. Alcala (CIMMYT, Col. Juarez, Mexico). Grain of the Sunbird sib line, which was entry 42 from the 17th International Bread Wheat Screen- ing Nursery, was grown in Toowoomba in 1985. Grain of the North American cultivars Siouxland and Bennet was supplied in 1986 by V. Johnson (University of Nebraska, Lincoln, NE). Siouxland, which was released in Nebraska and Texas in 1984, is derived from Kavkaz (Schmidt et al., 1985) while the hard red winter wheat cultivar Bennett was used as a control, since it is not derived from rye. Grain of the West German wheat cultivars, Benno and Disponent, was supplied in 1984 by F.J. Zeller (Technische Universitiit Miinchen, Institut fiir Pflanzenbau und Pflanzenziichtung, Freising, FRG). Both Benno and Disponent are 1BL/1RS translocation lines (Zeller personal communication 1983). The quality of these CIMMYT bred

Table2. Descr ip t ion of C I M M Y T bred whea t cultivars and Nor th Amer ican and West G e r m a n cultivars. (R following the cultivar name

indicates that the cultivar is rye-derived)

Test Grain Grain Grain Flour Colour weight weight protein falling yield grade (kg/hl) (rag oven ll.0%mb number (%) (Kent-

dry) (%) (sec) Jones)

P.S.I. FARJNOGRAPH EXTENSOGRAPH RESISTOGRAPH

Devel. W a t e r Dough (45rain) Max . Breaking Curve time abs. stab. Max. resist, point angle (rain) (%) (rain) extens. (B.U.) (mJn) (deg)

(cm)

CIMMYT bred wheat eultivars Glennson M81 (R) 85.0 41.0 Ures T81 (R) 84.0 38.7 Genaro FS1 (R) 84.5 38.9 Seri 82 (R) 80.0 38.0 Sunbird (s) (R) 82.0 40.0

North American wheat cultivars Siouxlnnd (R) 83,5 29.1 Bennett 80.5 27.5

West German wheat culfivars Benno (R) 83.5 34.7 Disponent (R) 81.5 35.3

11.3 279 75.8 + 0.4 12.0 416 75.1 - 0.3 12.1 407 75.0 - 0,2 12.5 248 74.9 + 0.9 14.8 412 75.5 + 1.3

11,3 443 77,6 +0.1 12.7 498 76.8 0.0

11.2 455 78.7 + 2.0 11.4 416 77.9 + 2.6

10 5.8 9 5.8 9 6.3

13 5.5 11 NA

15 3.9 14 6.1

13 4.5 12 5.4

65.4 4.5 15.9 410 3.8 55 68,2 2.5 18.5 310 3.0 53 67.6 2.5 18.7 345 3.5 71 68.0 3.3 14.1 240 3.0 60 NA NA 18.6 590 NA NA

61.0 7.9 15.5 400 4.7 68 60.0 9.4 17.0 515 7.7 77

62.4 2.0 11.5 150 1.5 19 60.7 5.0 11.4 245 3.0 38

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Fig. I. GRL 200 mixer with GRL direct reading energy input meter and chart recorder.

Fig. 2. Mixing curves for the sample of the cultivar Siouxland.

wheat cultivars and the North American and West

German cultivars is described in Table 2. Flour samples were also provided in October

1986 by the Bread Research Institute of Australia (BRI) Ltd, Sydney, Australia after milling various wheat cultivars on their pilot mill. These samples and their extraction rates included: SUN89D, 76 and 78%; M3344, 78%; M3345, 78% and Osprey,

Table 3. Dough surface properties of rye-derived wheat cultivars QT2870, M3344, M3345, SUN89D and SUN94A and respective control cultivars. (R following the cultivar name indicates that the cultivar is rye-derived)

State, Site, Sample/Cultivar Dough stickiness 1

Queensland Fernlees

03"2870 (R) VS Oxley NS

Kurumbul QT2870 (R) VS Oxley NS

Tummaville SUN89D (R) VS Banks NS

Wallumbilla SUNa9D (R) VS Banks NS

New South Wales Temora

M3344 (R) VVS Banks NS

Eurongilly M3345 (R) VVS Banks NS

Narrabri SUN94A (R) VS Osprey NS

Coolah SUN94A (R) VS Osprey NS

High protein composite SUN89D (R) VS Cook NS

Low protein composite SUNS9D (R) VS Cook NS

Moree SUNS9D (R) VS Cook NS

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78%. Flour of a commercial bakers grist was also supplied as a further control sample. Additional flour samples were provided in May 1987 following a repeat of this pilot scale milling using wheat samples from different sites. In this set, SUN89D, grown at Gilgandra, New South Wales and milled at a 76% extraction rate was compared with Cook from the same site which was milled at a 75% extraction rate. An additional flour sample of SUN89D was provided, which was grown at Mo- ree, New South Wales and milled at a 78% extraction rate.

Samples grown in trials at Wongan Hills and Mt. Barker, Western Australia in 1984 were obtained from G. Crosbie (Western Australian Depar tment of Agriculture, South Perth, Western Australia). These samples contained the control cultivars Ga- menya, Gutha and Aroona and lines derived from Aurora, Kavkaz and Skorospelka 35.

1DL/1RS translocation lines with Gabo and Wa- rigal as the major recurrent parents and the control cultivars Gabo and 1DL in Gabo were obtained from K. Shepherd (The University of Adelaide, Glen Osmond, South Australia). The Oklahoma breeding line, Amigo was used as a source of the 1A/1R chromosome translocation (Zeller & Fuchs, 1983). Material derived from Amigo and backcrossed to the Queensland cultivars Cook, Oxley

Table 4. Dough surface properties of flours from pilot scale milling. (R following the cultivar name indicates that the cultivar is rye-derived)

Sample/extraction rate (%) Dough stickiness 1

SUN89D/76 (R) VS SUN89D/80 (R) VS M3344/78 (R) VVS M3345/78 (R) VVS Osprey/78 NS Commercial bakers grist NS

New South Wales Gilgandra

SUN89D/76 (R) VS Cook/75 NS

Moree SUN89D/78 (R) VS

1 WS = very very sticky; VS = very sticky; NS = not sticky 1 VVS = very very sticky; VS = very sticky; NS = not sticky

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and Banks was provided by the National Wheat Rust Control Programme, University of Sydney and grown in Toowoomba in 1984. Samples of these three cultivars (Amigo/4*Cook, Ami- go/4*Banks and Amigo/3*Oxley) were then composited prior to milling and a subsequent test of its dough surface properties. Insufficient sample was available of the cultivars containing the 1AL/1RS and 1DL/1RS translocations and those grown in Western Australia to enable their quality to be described in similar detail as for the other samples.

The following grain and flour quality tests; test weight, grain weight, grain falling number, milling

Table 5. Dough surface properties of samples from Western Australia. (R following the cultivar name indicates that the cultivar is rye-derived)

Site/Cultivar (Selection number) Dough stickiness 1

Wongan Hills

Trial 1 Gamenya NS Gutha NS Aroona NS Aurora/2*Warigal//4 Aroona (3) (R) VS Skorospelka 35/4*Lance//Bodallin (2) (R) VS Skorospelka 35/6*Condor//Mokan (3) (R) VS Skorospelka 35/6*Condor//Mokan (4) (R) VS

Trial 2 Gamenya NS Gutha NS Aroona NS Aurora/2*Warigal//4 Aroona (1) (R) VS Skorospelka 35/6*Condor//4 Banks (1) (R) VS Skorospelka 35/4*Lance//4 Bodallin (1) (R) VS Skorospelka 35/6*Lance//3 Canna (1) (R) VS Skorospelka 35/3*Halberd//3 Tincurrin (2) (R) VS Skorospelka 35/3*Halberd//4 Tincurrin (1) (R) VS

Mt Barker Gamenya NS Gutha NS Aroona NS Aurora/2* Condor//Banks (R) VS Aurora/2* Condor//Condor (R) VS Skorospelka 35/3*Egret//Agent/4*Condor (R) VS Kavkazrrimgalen/4 * Oxley//Avocet (R) VS Skorospelka 35/4*Condor//Agent/4*Condor (R) VS

1 VVS = very very sticky; VS = very sticky; NS = not sticky

yields, colour grade (Kent-Jones), starch damage (Farrand), loaf volume and baking score were determined according to methods described in the previous study (Martin & Stewart, 1986). Grain protein content was determined on a Technicon Infralyzer 500 previously calibrated against Kjel- dahl protein (N x 5.7) content (Martin & Stewart unpublished results, 1985). Grain hardness was determined by a modification of the Symes particle size index (PSI) test(Symes, 1965). Farinograms and extensigrams were obtained as described by Martin & Stewart (1986). Resistograms were obtained and measurements made from them as described by Martin et al. (1986).

Dough surface properties were assessed on doughs prepared using mixing equipment developed by the Grain Research Laboratory (GRL) of the Canadian Grain Commission. This equipment consisted of a GRL 200 mixer (Hlynka & An- derson, 1955) connected to a GRL direct reading energy input meter (Kilborn 1979, Kilborn and Tipples 1973) and a chart recorder (Fig. 1). Doughs were prepared using the test baking formula described by Martin & Stewart (1986). As these doughs were mixed the chart recorder traced a power mixing curve from which the optimum mix-

Table 6. Dough surface properties of CIMMYT bred wheat cultivars and North American and West German cultivars. (R following the cultivar name indicates that the cultivar is rye- derived)

Origin/Cultivar Dough stickiness I

CIMMYT bred wheat cultivars Glennson M81 (R) VS Ures T81 (R) VS Genaro F81 (R) VS Seri 82 (R) VS Sunbird (s) (R)

North American wheat cultivars VS Siouxland (R) VS Bennett NS

West German wheat cultivars Benno (R) VS Disponent (R) NS

1 W S = very very sticky; VS = very sticky; NS = not sticky

ing time was calculated. This procedure was then repeated by mixing to this optimum mixing time. The mixing curves obtained from the sample of Siouxland tested in this study are shown in Fig. 2 in order to illustrate an example of these curves. The doughs were removed from the mixing bowl and attempts were made to round the dough piece by hand in order to simulate dough handling oper- ations at the rounding and moulding stage in a large bakery. This hand-rounding was possible for the non-sticky doughs, but quite impossible for the doughs demonstrating intense stickiness. The two levels of intense dough stickiness, very sticky and very very sticky were evaluated by assessing the extent to which the dough adhered to the hand.

This method for assessing dough surface properties was used for all the above samples with the following two exceptions. Firstly for the samples of SUN89D and Cook from the six trials in New South Wales, flour samples from five of the sites were composited to produce a high protein composite sample (composite of equal weights of flour from the Narrabri early and late planted trials) and a low protein composite sample (composite of equal weights of flour from trials at Myall Vale, Spring Ridge and Mendooran, late planting). Secondly the composited sample of Amigo backcrossed to the Queensland wheat cultivars Cook, Banks and Oxley was mixed to the estimated optimum mixing time as insufficient flour sample prevented the test being repeated.

Table 7. Dough surface properties of 1AL/1RS and 1DL/1RS translocation lines

Sample Dough stickiness 1

1AL/1RS translocation line Amigo backcrossed to Cook, Banks, Oxley VVS

1DL/1RS study Gabo NS 1DL in Gabo NS 1DL/1RS in Gabo VVS 1DL/1RS in Warigal VVS

1 VVS = very very sticky; VS = very sticky; NS = not sticky

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Results and discuMion

The dough surface properties of the samples examined are shown in Tables 3 to 7. The Kavkaz derived cultivar, QT2870 had very sticky doughs in marked contrast to its parent, Oxley. The results for the comparison of QT2870 and Oxley from the two sites in 1983 (Table 3) were similar to those reported in our earlier study (Martin & Stewart 1986) of these two cultivars grown at eleven sites in 1982. M3344 and M3345, which are sister lines of QT2870, had dough surface properties which were stickier than QT2870 (Table 3). M3344 and the control cultivar, Banks at the Temora site, had protein concentrations approximately 3% lower than the values for M3345 and Banks from Eu- rongilly (Table 1). SUN94A exhibited intense dough stickiness at both the low protein site at Collah and the high protein site at Narrabri. In addition, SUN94A had similar resistograph properties to the control cultivar Osprey indicating that at both sites SUN94A and Osprey had similar levels of mixing tolerance. These results would sug- gest that the intense dough stickiness of SUN94A is independent of both the protein concentration of the samples and of the level of mixing tolerance of the doughs.

Further evidence to support the view that the intense dough stickiness of these rye-derived wheat cultivars is independent of protein content is provided by the similar level of intense dough stickiness exhibited by SUN89D from the two Queen- sland sites, Tummaville and Wallumbilla. The mean protein concentration of the grain of Banks and SUN89D from Tummaville and Wallumbilla were 9.7% and 12.9% respectively (Table 1). Simi- lar results were obtained for samples of SUN89D obtained from trials grown in New South Wales. In these cases the same intense dough stickiness of SUN89D compared with the non-stickiness of the control cultivar, Cook (Table 3) was found in samples covering a range in protein concentrations. These samples were the high and low protein composite sample (mean grain protein concentrations of the samples used to prepare these high and low composites, on an equal weight basis were: SUN89D, 13.6%; Cook, 13.3%; SUN89D, 11.4%

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Fig. 3. Contrasting dough surface properties for the samples of the cultivars Siouxland (a) and Bennett (b).

and Cook, 10.6% respectively) and the samples from Moree which had a more intermediate grain protein concentration of 12.7% and 12.2% for SUN89D and Cook respectively.

The dough surface properties of flours produced using the BRI pilot mill are listed in Table 4. These

data showed that the same level of intense dough stickiness was found using flour samples of these cultivars SUN89D, M3344 and M3345 as was evi- dent with the flours obtained after milling grain of these cultivars on the Buhler laboratory mill. The control samples (commercial bakers grist and the

cultivars Osprey and Cook) exhibited, as expected, non-sticky doughs. In the case of SUN89D, consis- tent results of intense dough stickiness were obtained for three different samples milled on the pilot mill at different times. In addition, this intense dough stickiness was shown to be independent of flour extraction rate as the same degree of intense stickiness was found when the cultivar SUN89D was milled on the pilot mill to different extraction rates (Table 4).

Our concern remains that this intense dough stickiness, which within Australia was first reported by Martin & Stewart (unpublished report, 1984), would cause problems in the dough handling equipment of plant bakeries. These fears were later vindicated by the results of various pilot bakery trials conducted at the Bread Research Institute of Australia Ltd, Sydney (Orth, personal communication, 1985; Anonymous, 1985; Orth, personal communication, 1986) using flours of the rye-derived wheat cultivars SUN89D, M3344 and M3345 and control samples including the non-rye derived wheat cultivars Cook and Osprey and wheat of a commercial bakers grist. The pilot bakery trials using these 'sticky' wheat cultivars resulted in a gradual build-up of dough culminating in dough pieces sticking together in the rounder and jam- ming in the moulder.

The dough surface properties of various rye-derived and control cultivars grown in three different trials at two sites in Western Australia are listed in Table 5. All of the rye-derived wheats had either Kavkaz, Aurora or Skorospelka 35 as one of their parents. In every case the rye-derived cultivars had intense stickiness which was therefore independent of either the selection number within the cross or the origin of the samples. All of the control culti- vats had non-sticky dough properties.

The CIMMYT bred wheat cultivars all had intense dough stickiness (Table 6). Similar results have been obtained for the cultivar, Genaro using grain obtained from trials grown in Queensland (Martin & Stewart, unpublished results, 1987). The intense stickiness of these Veery wheat cultivars is of significance since this material is being used and evaluated in many countries. Many other CIM- MYT cultivars also contain the 1BL/1RS wheat-rye

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chromosome translocation as it was reported to occur in 60% of the lines distributed in the 17th International Bread Wheat Screening Nursery (CIMMYT 1988). The Kavkaz derived cultivar, Siouxland also exhibited this characteristic intense stickiness which was in marked contrast to the non- sticky doughs of the control cultivar Bennett (Ta- ble 6, Fig. 3). Similar dough stickiness was obtained using a different sample of Siouxland obtained more recently from a trial grown in Kansas (Martin & Stewart, unpublished results, 1988). The intense dough stickiness obtained for the cultivar, Benno (Table 6) was similar to that reported by Zeller et al. (1982). Furthermore the non-sticky dough properties found in the cultivar Disponent were similar to those reported in West Germany (Zeller, personal communication, 1983). Recently another sample of Disponent obtained from West Germany was tested in our laboratory and found to have similar non-sticky dough properties (Martin & Stewart, unpublished results, 1988). These results for Disponent indicate that it is possible to obtain 1BL/1RS wheat cultivars which have non- sticky dough properties.

The dough surface properties of the 1AL/1RS and 1DL/1RS translocation lines examined were all very very sticky (Table 7). The composited 1AL/1RS sample and the sample of 1DL/1RS in Gabo and Warigal were much stickier than the majority of the 1BL/1RS wheat cultivars examined in this study.

Conclusions

The results of this work confirm earlier findings that a major quality fault of many rye-derived wheat cultivars is intense dough stickiness. In this study this fault has been found in cultivars containing either the 1BL/1RS, 1AL/1RS or 1DL/1RS wheat-rye chromosome translocation. Most of the work has focussed on the 1BL/1RS cultivars, where the results indicate that this intense dough stickiness is independent of growing season, trial location, protein concentration of the samples, mixing tolerance or dough strength, milling process and extraction rates. In addition the results of pilot

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bakery trials have confirmed that the laboratory tests reported in this work can be used to detect this intense dough stickiness.

While various workers (Zeller et al. 1982; Martin & Stewart, 1986; Dhaliwal et al., 1987; Dhaliwal et al., 1988) have studied different aspects of the quality of these rye-derived wheat cultivars, the cause of this intense stickiness appears to be largely un- known and consequently deserves further study. In addition there is merit in continuing to screen this material in order to identify not only poor quality sticky wheats but also additional non-sticky wheats which contain the rye chromosome and associated genes for disease resistance. These non-sticky wheat cultivars would potentially be of consider- able interest to many breeding programmes throughout the world.

Acknowledgements

We wish to thank Mrs M. Elkemma and Mr P. Feddema for assisting with the analyses and the Wheat Research Council of Australia and the Wheat Research Committee for Queensland for financial support. We thank also M. Alcala, CIM- MYT, Mexico, G. Crosbie, Western Australian Department of Agriculture, V. Johnson, Universi- ty of Nebraska, USA, K. Shepherd, University of Adelaide, F.J. Zeller, Technische Universit~it Miinchen, FRG, and staff of the following orga- nisations: Bread Research Institute of Australia, New South Wales Department of Agriculture and Fisheries, Queensland Department of Primary In- dustries and the University of Sydney for supplying samples.

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Dough stickiness in rye-derived wheat cultivars