8th INTERNATIONAL WHEAT CONFERENCE

eNd uSe quALITy ASSeSSmeNT of SyNTheTIC deRIVATIVeS
Garg M, El-Haramein F J, Abdalla O and Ogbonnaya FC
International Centre for Agricultural Research in the Dry Areas, PO Box 5466, Aleppo, Syria
E-mail Address of presenting author: M.Garg@cgiar.org
Wheat (Triticum aestivum 2n=6x=AABBDD) is widely grown and consumed throughout
the world. It is used for a variety of products like flat bread, raised bread, pasta, biscuits
etc. Each product has specific quality requirement determined by the wheat proteins
quality. Durum wheat (AABB) quality for example is more suited for pasta making. Three
classes of bread wheat hard, medium and soft are used for preparation of leavened bread,
flat bread and biscuits/pastries respectively. Bread wheat originated from natural intercrossing
between domesticated tetraploid wheat, T. turgidum (AABB) and its diploid wild
relative Aegilops tauschii (DD) between 8000 to 10, 000 years ago. After this event in the
Fertile Crescent wheat spread to the different parts of the world. This event is considered
to have taken place only once, thus the genetic diversity available in the present day wheat
is very limited. Synthetic hexaploid wheat (SHW) recreated from intercrossing between
the tetraploid and diploid wheats have the potential to increase the genetic diversity of
present day wheat. The SHW and their derivatives have been shown to be a source of new
resistances or tolerances to abiotic and biotic stresses. However, there is limited information
on the bread making quality of primary synthetics and synthetic backcross derived
lines (SBLs). Recently, a large number of SBLs have been generated by crossing SHWs
with commercial cultivars and advanced breeding lines in diverse genetic backgrounds
at CIMMYT, Mexico, DPI-Victoria, Australia and ICARDA, Syria. We report the results
from the evaluation of these SBLs for end use quality, in particular, bread making quality
by dough strength and storage protein profile.
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