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Apparent Dough Stickiness of Selected 1BL/1RS Translocated Soft Wheat Flours

¹Department of Human Nutrition, Foods and Exercise, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061-0430. ²Corresponding author. E-mail: barbeau@vt.edu ³Department of Crop and Soil Environmental Sciences, Virginia Polytechnic Institute and State University.

A new method, called the Schwarzlaff-Shephard Dough Stripping Method, was used to determine apparent dough stickiness in seven 1BL/1RS translocated soft, red, winter wheat (SRWW) lines and five SRWW lines without the translocation. Pairwise comparisons of all 1BL/1RS versus all non-1BL/1RS lines indicated that doughs made from the 1BL/1RS lines were significantly stickier, on average, than doughs made from the non-1BL/1RS lines. However, there was no significant difference in the apparent dough stickiness of one set of sister lines that shared a similar pedigree, 1BL/1RS line VA 93-54-18 versus its non-1BL/1RS sister line VA 94-54-21. Another 1BL/1RS line, VA 92-52-22, ranked last in apparent dough stickiness and was significantly less sticky than two non-1BL/1RS lines. VA 92-52-22 has a distinctly different pedigree from the other 1BL/1RS lines that we evaluated. These findings suggest that there are strong genotypic effects on dough stickiness, making it possible to develop non-sticky cultivars of 1BL/1RS SRWW.