Selection and assessment of bread wheat lines improved for dough strength and rust resistance

Abstract

The GluDl-d encoded subunits 5+10 are known to be associated with higher dough strength of wheat. Aim of this study was to assess selections made in Indian bread wheat background using subunits 5+10 and rust resistance as selection criteria, for quality parameters including dough rheology. From backcrossing experiments involving bread wheats, selections were obtained with subunits 5+10 and moderate rust resistance conferred by Sr24Lr24, in the backgrounds of cvs. Kalyansona or Sonalika. Three selections and recurrent parents Kalyansona and Sonalika were assessed for their dough characteristics using Brabender Farinograph. There was improvement in the mixing time, dough stability and mechanical tolerance index in the selections compared to the parents. In the Kalyansona derivatives three selections showed better yield potential.