Genetic analysis of bread-making quality in wheat and spelt

Bread-making quality in wheat and spelt reflects the combination of several , mostly quantitatively inherited parameters. The aim was to find molecular markers linked to quantitative trait loci (QTL) for quality parameters. Ze leny sedimentation values (Zel), protein (Prot), kernel hardness (KH) and 1 000-kernel weight (TKW) of 226 F-5 recombinant inbred lines (RILs) from a c ross between wheat and spelt were assessed in different environments. The d ough properties of 204 RILs were assessed with an alveograph. Based on a ge netic map of 187 loci, nine QTL were found for Zel and Prot, explaining 47% and 51% of the phenotypic variance, respectively. Fifty-four per cent of t he variance was explained by 10 QTL for KH and eight for TKW. For the alveo graph parameters 10 QTL were found for baking strength, nine for tenacity, seven for configuration ratio, and four for elasticity index and extensibil ity. The phenotypic variance explained ranged from 25% to 48%. The populati on mean of the dough parameters was shifted towards the spelt parent. It is concluded that non-additive effects are crucial in the expression of high bread-making quality of wheat. The consequences for wheat and spelt breedin g programmes are discussed.