EFFECT OF 1BL.1RS ON MILLING AND BAKING QUALITY OF SOFT RED WINTER-WHEAT

Wheat (Triticum aestivum L.) breeders worldwide have used the 1BL.1RS translocation as a source of genes for disease resistance, broad adapt ation, and enhanced yield potential. Although it appears to have detri mental effects on hard wheat baking quality, there are no known report s of its impact on soft wheat quality. This study was designed to inve stigate the effects of 1BL.1RS on milling and baking quality in soft r ed Hinter wheat and to evaluate the interaction of these effects with environment and genetic background. Grain from 1BL.1RS and nonrye sist er lines, derived in the F-9 from two experimental lines, SW85294 and SW855626, was evaluated in five Missouri environments. In both genet ic backgrounds, 1BL.1RS was associated with significant reductions in adjusted hour yield and overall milling quality and a significant incr ease in alkaline water retention capacity, which may be detrimental to soft wheat baking quality. Test weight in 1BL.1RS lines was reduced b y 11.6 kg m(-3) in SW85294 but was not affected in SW85*5626. In the SW855626 background, 1BL.1RS increased softness equivalent 1.3 percen tage units but had no affect in SW85294, Neither hour protein content nor overall baking quality was affected by the presence of 1BL.1RS. F or all traits, the effect of the genetic background was large compared with the effect of 1BL.1RS. Variation among the 1BL.1RS lines was sig nificant in both genetic backgrounds and led to the conclusion that in these lines, the negative effects of 1BL.1RS could be overcome by sel ection.